1 can (20 oz.) crushed pineapple in juice
1 pkg. (4 serving size) sugar-free Jello pistachio flavor instant pudding
1 3/4 c. thawed Cool Whip
1/3 c. chopped nuts

Pour pineapple and juice into bowl. Add pudding mix. With a wire whisk or electric mixer at lowest speed, beat until well blended, 1-2 minutes. Fold in whipped topping and nuts. Pour into graham cracker pie crust. Let set overnight in refrigerator. Put added topping on pie if desired before serving. Well liked by my sisters and family.