1 cup pineapple juice
3 teaspoons orange juice
2 cups lemon juice
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) pie crust, baked
1 (5 ounce) package frozen whipped topping, thawed
In a blender, combine pineapple juice, orange juice, lemon juice and whipped topping. Blend until smooth. Pour mixture into pie crust and place one inch from top rim. Spread pineapple topping over pie bottom. Refrigerate 60 minutes before serving.