Rochelle's StoryYou can use no fat sour cream.I like to use the graham crust. Makes:6 to 8 servings
1 can 20 oz
pineapple, crushed with juice, undrained
1 5.1 oz
package instant vanilla pudding or pie filling
1 8 oz
container sour cream
1 can 8 oz
sliced pineapples, drained and halved
maraschino cherries, drained
sweetened flaked coconut
- inch prepared shorbread crust (graham cracker crust may be substituted)
1In a large bowl, combine un-drained crushed pineapple,the pudding mix and the sour cream; mix until well blended.
2Spoon into pie crust; decorate with sliced pineapple and cherries then sprinkle with the coconut.
3Cover and chill for a least 2 hours before serving.
Nutrition information: Per serving:288 calories,11 grams fat,5 grams saturated fat, 48 grams carbohydrates,2 grams protein,1 gram fiber;15 milligrams cholesterol, 397milligrams sodium
About this Recipe
Rochelle Kresge angelgirl1961247 - Jan 5, 2012
This pie is a to die for desert.
Cin Straw's Kitchen NanatomyGrands - Jan 5, 2012
My friend Freddie would love this...she loves anything that can be a pineapple pie.
Kay Skipper Kay112 - Jan 5, 2012
This sounds like a yummy desert on a hot Spring or Summer day. Yummmmy! SAVED!
Vanessa "Nikita" Milare Kitkat777 - Jan 6, 2012
I have a question? No body get mad now. I have always wondered why is when ever a recipe has spam or pineapples its named "Hawaiian" something? But on a lighter note. This recipe sounds yummy....