1 (3.5 oz.) pkg. instant lemon pudding
1 c. milk
1 (4 oz.) container Cool Whip
1 can crushed pineapple
2 tbsp. lemon juice
1 (8" or 9") graham cracker crust

Combine pudding mix with milk. Beat 2 to 3 minutes until thick. Fold in whipped topping, drained pineapple and lemon juice. Pour into graham cracker crust and chill 4 hours or overnight.