1 cup sour cream
1 small instant vanilla pudding mix
1 lg. can crushed pineapple, undrained
graham cracker ready piecrust
Mix sour cream, pudding, and pineapple together.
Spoon into graham cracker crust shell and refrigerate until set, about 6 hours.
Pairs Well With
I LOVE this dessert. It's very light and refreshing, perfect for a hot summer day!