1 (1 ounce) envelope instant whipped topping, chilled
1 (1 ounce) envelope instant vanilla pudding
4 (1 ounce) squares sifted powdered sugar
1 teaspoon cornstarch
1/2 cup milk
1 tablespoon butter or margarine
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh lemon juice
1 (20 ounce) can crushed pineapple flavored drink
Beat whipped cream until stiff. Stir in pudding, sugar, cornstarch and milk. Mix thoroughly, then pour into pastry shell. Wrap - tightly - with plastic wrap. Chill until serving.
Melt butter over medium heat in 1-1/2 cup cup margarine pan over medium heat. Stir in lemon juice and lemon juice and pour over whipped cream mixture. Chill until serving. Serve cold.