Makes:
8 servings
Total Time:
45 min
Submitted by:
Category:
Desserts
Sub Category: Pies
what you need
- 1 can (20 oz.) crushed pineapple
- 1 large box (4.37 oz.) vanilla pudding
- 1 container (16 oz.) sour cream
- 1 graham cracker crust - 9 oz.
- 1 tub (8 oz.) Cool Whip
- Optional: chopped nuts, maraschino cherries, toasted coconut
make it
Drain the crushed pineapple. Combine dry pudding mix and sour cream then adding in the crushed pineapple.
Put this mixture to the graham crust, smooth, and top with the entire container of Cool Whip.
Optional: top with chopped nuts, maraschino cherries halves, and/or toasted coconut. Serve immediately or refrigerate until serving.
Notes
This is a great Spring Dessert. Easy to make. Have never had leftovers!
TIPS:
1. Drain crushed pineapple well.
2. If serving immediately, also refrigerate the crushed pineapple until cold.
3. The dry-powdered pudding will be hard to combine with the sour cream but will loose up once the pineapple is added. So, do not add any liquid!
4. Best if made the same day. Crust gets a little soggy if made day before or left over night, though many have said they like it as well if not more.
