Pineapple Cream Pie - cooking recipe

Ingredients

1 (8 oz.) can crushed pineapple (do not drain)
1 small size pkg. vanilla instant pudding
1 1/2 c. sour cream
Cool Whip

Preparation

Mix pineapple and dry pudding together.
Add sour cream and 1/2 cup Cool Whip; fold with pineapple and pudding.
Blend well. Pour into graham cracker pie shell; top with Cool Whip. Refrigerate overnight or 4 to 5 hours.