1 (8 oz.) can crushed pineapple in syrup
1 tbsp. cornstarch
1 tbsp. chopped mixed candied fruit
1 tbsp. light or dark raisins
1 tsp. rum or vanilla extract
1 (4 serving) pkg. instant pudding (coconut cream, vanilla, or banana)
1 c. milk
2 c. whipped cream or prepared topping mix, whipped
1 (9-inch) baked pie shell, cooled

Drain pineapple but reserve syrup. Add water to syrup to make 1/2 cup. In a small saucepan, combine cornstarch and syrup mixture. Cook and stir over medium heat until thick and clear. Add pineapple, fruit and nuts. Cool 1 minute longer and stir in extract. Chill.

Prepare pudding mix with milk and blend in 1 1/2 cups whipped cream. Pour into pie shell and chill at least 1 hour. Top with fruit mixture and garnish with remaining whipped cream. Chill again. Serves 6 to 8.