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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.
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