1 9-inch graham cracker pie shell
1 (20 oz.) can crushed pineapple with juice
1 box pistachio pudding mix
1 (9 oz. or 10 oz.) container of Cool Whip, thawed

Spread creamy mixture on top of thoroughly cooled crust and refrigerate. Spread 1-1/2 can lemon pudding/pie filling (or chocolate) on top of cheese layer. Spread Cool Whip on top and refrigerate.

You may wish to sprinkle with chopped nuts (or drizzle with chocolate syrup).

You can use cooked pudding, but be sure it is thoroughly cooled.

Keep Refrigerated.