Pineapple Lemon Pie

1 pkg. (3.4 oz.) lemon pudding and pie filling mix
1 can (20 oz.)crushed pineapple, undrained
1/2 cup water
2 tbsp. butter
1 (8 or 9 oz.) graham cracker crust
whipped cream

Combine lemon pudding mix, crushed pineapple, water and butter. Bring to boil, stirring constantly. Cool about 20 minutes. Pour into prepared graham cracker crust and chill until ready to serve. Garnish with whipped cream. Makes about 6 servings.
Judy (in Alaska)

http://www.nancyskitchen.com