Directions
Aunt Doris claims this takes exactly 3 ingredients and five minutes to prep. It disappears so fast at Sunday dinner I have never actually seen a lefto
Place the thawed whipped topping in a medium mixing bowl.
Add the well-drained crushed pineapple to the bowl. Gently fold the pineapple into the whipped topping with a spatula until everything is evenly combined and a pale yellow, fluffy mixture forms. Don’t stir too aggressively or you’ll knock out the air.
Spoon the pineapple fluff mixture into the prepared graham cracker crust. Smooth the top with the back of the spoon or a spatula so it’s even and fluffy-looking.
Cover the pie loosely with plastic wrap or the plastic lid from the crust package, if it has one.
Refrigerate for at least 2 hours, or until the filling is set and nicely chilled. For the cleanest slices, chill 4 hours or longer.
When ready to serve, slice with a sharp knife, wiping the knife between cuts if needed, and serve cold.
