1 (5.1 oz) pkg instant vanilla pudding and pie filling
1 (20 oz) can crushed pineapple in heavy syrup, undrained (can use in its own juice for diabetics, tastes just as good)
1 (8 oz) container sour cream (can't even taste it, for those of you who do not like sour cream like me)
1 (9 inch) graham cracker crust
How to make this recipe:
In a large bowl, combine the vanilla pudding mix, undrained crushed pineapple, and sour cream, stir until well blended. Pour mixture into pie crust, and you're done.
Cover and chill for 2 hours before serving. If you'd like decorate the pie with whipped topping, flaked toasted coconut, and maraschino cherries. Notes: Author's note: This recipe is great for diabetics. The only thing that is really on the sweet side is the graham cracker crust.
Prep time: 10 minutes
Serves 6-8 people
Recipe from: Bonnie
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