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INGREDIENTS

  • 1 (20 oz.) can crushed pineapple, juices reserved
  • 1 graham cracker crust, store-bought or homemade
  • 2 (3.4 oz.) packages instant vanilla pudding mix
  • 1 cup sour cream
  • Frozen whipped topping, as needed
  • Maraschino cherries, garnish
  • Canned pineapple rings or fresh pineapple, garnish

PREPARATION

  1. Combine crushed pineapple (and juices), sour cream and vanilla pudding mix in a large bowl and stir until fully incorporated.
  2. Pour mixture into graham cracker crust and spread into an even layer.
  3. Place pie in refrigerator and chill for 30-40 minutes, or until set.
  4. Remove from fridge and gently spread frozen whipped topping over the top. Optional: refrigerate 15 minutes until set. Decorate with (drained) pineapple rings, if using, and maraschino cherries.
  5. Enjoy!

Recipe adapted from Mother Thyme