2 (8 oz.) cream cheese
2 lg. Cool Whip
2 pkg. instant lemon pudding
2 cans crushed pineapples, well drained

Beat cream cheese until fluffy. Stir in Cool Whip, then add dry instant pudding. Stir until well blended. Add well drained crushed pineapples. Refrigerate for a minimum of 2 hours.

Serve chilled.