Ingredients
1 graham cracker pie crust
1 8 oz,pineapple, crushed with juice
1 8 oz 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) (i use sugar free)
Directions
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. 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