1 (17 oz.) can crushed pineapple
1 box instant lemon pudding
1 can lemon pie filling
1 carton non-dairy whipped topping

Stir dry pudding into crushed pineapple. Let stand a few minutes to thicken. Add pie filling and fold in whipped topping. May be served in dessert dishes or put in 9 x 13 inch glass pan lined with graham cracker crust, chilled. Cut and serve.