1 1/2cupscrushed Nilla wafers(plain wafers or graham crackers works as well)
2tbspmelted butter
1can (14 oz)sweetened condensed milk
1/2cuplemon juice
1can (20 oz)crushed pineappledrained
8ozwhipped toppingdivided
Instructions
In a 9 inch pie plate, combine the crushed crackers/cookies with the melted butter. Stir until well coated and press into the bottom of the pan and slightly up the sides. Chill for 10 minutes in the freezer.
In a mixing bowl, combine the condensed milk and lemon juice. Mix well. Fold in the pineapple and 1/2 the carton of whipped topping. Chill for 2-4 hours.
Spread the remaining whipped topping over the filling and garnish as desired. Serve cold and keep any leftover refrigerated.
Video
Notes
If you're in a hurry, chill in the freezer to set quickly. Then add whipped topping and serve.This pie tastes GREAT when frozen! Make it ahead and then cover with plastic wrap until ready to serve. Before serving, remove from freezer and let it sit for 15-20 minutes to soften.