Pineapple Cream Pie

• 1 envelope whipped topping mix
• 1 pkg (4-serving) pineapple cream instant pudding
• 3/4 cup milk
• 1 can (8¼-oz) crushed pineapple in syrup, well drained
• 1 baked 8-inch pie shell, cooled
• 1/2 tsp ground nutmeg

Prepare whipped topping mix as directed on package. Prepare pie filling mix as directed on package for pie, reducing milk to 3/4 cup. Blend 1 cup of the prepared whipped topping and the pineapple into the pudding. Pour into pie shell. Chill at least 2 hours. Add nutmeg to remaining whipped topping; spoon over filling.