Categories: desserts, pies

Ingredients

• 1 graham cracker pie crust
• 1 8 oz,pineapple, crushed with juice
• 1 container of cool whip, thawed
• 1 c coconut, shredded
• 1 tsp vanilla
• 1/3 c sour cream
• 1 pkg vanilla instant pudding (4 serving size)

Directions

1. 1) In a bowl mix pineapple, and sour cream with dry pudding mix, mixing well. Add coconut (save a couple of Tablespoonfuls for garnish), vanilla, and cool whip (save a couple of tablespoonfuls for garnish)

2. 2) Pour mixture into pie crust. Spread remaining coolwhip in a small desgin (I make a little circle on top for garnish, sprinkling remaining coconut on top. Place in fridge for a couple of hours to set up. In the hot summer months sometimes I freeze this pie and eat frozen… just a delicious. enjoy

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