Ingredients:
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20 ounces canned crushed pineapple, undrained
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1.1 ounces sugar free instant vanilla pudding mix (4-serving size)
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1 cup light whipped topping (I used cool whip light)
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2 tablespoons toasted unsweetened coconut, optional
Instructions:
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In a medium bowl, stir together the pineapple with its juice, dry pudding mix, and whipped topping until well combined. Cover and refrigerate for at least 1 hour or until set.
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Serve sprinkled with toasted coconut on top, if desired.
