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My Pineapple Sour Cream Pie

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 4 hr
Category: Desserts Sub Category: Pies

what you need
  • 1 pkg. (1 3/4 ounce) Jell-O Vanilla Instant Pudding Mix
  • 1 1/2 cups sour cream
  • 1 can (20 oz.) Dole crushed pineapple, drained, (reserve a couple of tablespoons of pineapple)
  • 9" baked graham cracker crust or regular baked pie crust
  • Cool Whip for topping
make it
In a medium bowl, combine the dry vanilla pudding mix and the sour cream. Mix well, and stir in drained crushed pineapple.

Spread mixture in baked pie crust of your choice.

Refrigerate for at least 3 hours or overnight. Before serving, spread with Cool Whip, and garnish with the reserved crushed pineapple.
You'll be amazed at how the pudding mix and the pineapple sweeten the sour cream!

This is my husband's favorite pie!
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