20oz. can crushed pineapple in syrup, undrained
6 oz serving package instant vanilla pudding and pie filling
8 oz container sour cream
9 inch prepared shortbread pie crust
8oz can sliced pineapple, drained and halved
maraschino cherries, drained
sweetened flaked coconut
1In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined.
Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut
2Cover and chill at least 2 hours before serving.
3Note: Do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.