1 (18 ounce) can crushed pineapple with juice
1 (3 ounce) container frozen whipped topping, thawed
1 (1 ounce) square unsweetened chocolate
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat pineapple and lemon zest in medium bowl until smooth. In a small mixing bowl, whip cream until stiff peaks form. Fold cream into pineapple and zest mixture. Spread mixture onto baking sheet.
Bake at 350 degrees F (175 degrees C) for 10 minutes, or until pineapple is soft. Cool completely. Cool completely before cutting into bars. Cut into squares.