1 (20 oz.) can crushed pineapple in syrup
1 sm. box lemon pudding (instant)
1 c. milk
1 (4 oz.) carton frozen whipped topping, thaw
2 tbsp. lemon juice
1 (9 inch) graham cracker crust

Drain pineapple well. Combine pudding and milk in bowl and beat 2 to 3 minutes until very thick. Fold in whipped topping, pineapple, and lemon juice. Pour into crust. Cover and refrigerate overnight (or at least 4 hours).