Easy as Pie...Pie

Deb Justus

By
@AHappyCooker

I saw this recipe on Facebook. The first time I made it I couldn't find coconut pudding so I used cheesecake pudding and it was awesome. It's so simple and so good.


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Rating:

Comments:

Serves:

8

Prep:

15 Min

Method:

Refrigerate/Freeze

Ingredients

1
graham cracker pie crust
2 pkg
instant coconut pudding (3.4 oz)
20 oz
crushed pineapple
1 c
sour cream
8 oz
frozen whipped topping, thawed
2 Tbsp
lemon juice (optional)
1/3 c
coconut, flaked
1 small
can sliced pineapple
maraschino cherries

Directions Step-By-Step

1
Combine both boxes of pudding with the can of crushed pineapple, including juice
2
Add the sour cream and 1/2 of the container of frozen whipped topping.
3
Pour into pie shell.
4
Top with remaining whipped topping and sprinkle with coconut.
5
Garnish with pineapple slices and cherries.
Refrigerate for several hours before serving.
6
It's that easy...boom.....you're done.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American