Ingredients
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1 large Jell-O instant sugar-free vanilla pudding and pie mix
1 (15 1/2 oz.) can crushed pineapple
1 (8 oz.) container no fat sour cream
1 (8 oz.) container low-fat Cool Whip
2/3 c. chopped pecans (optional)
2 graham cracker pie crusts
Preparation
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Mix pudding mix and pineapple; do not drain pineapple.
Stir in sour cream and half Cool Whip; mix thoroughly.
Add nuts and spoon into pie crusts.
Top with remaining Cool Whip.
Let chill 2 or 3 hours.
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