Pineapple Sour Cream Pie
- 1 large box instant vanilla pudding
- 1 (8 ounce) can crushed pineapple
- 2 cups sour cream
- 1 tablespoon granulated sugar
- 1 baked 9-inch pie shell or Graham cracker shell
- Combine pie filling mix, pineapple with juice, sour cream and sugar in deep narrow bottom bowl. Beat slowly with mixer at lowest speed for 1 minute.
- Pour into pie shell.
- Chill for about 3 hours.
- Garnish with whipped topping.