By Yankee Magazine
May 23 2002
Bring out the wine goblets or the fancy glass sherbet dishes to serve this easy pineapple dessert in; no one will guess how easy it was to make.
2 packages (3 ounces each) instant vanilla pudding
2 cups milk
1 can (20 ounces) crushed pineapple, with juice (do not drain)
Combine the pudding and milk according to the package directions. Fold in the pineapple. Spoon into dessert bowls. Top with Cool Whip. Refrigerate overnight.