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1 (15-ounce) can crushed pineapple with juice
8 ounces sour cream
1 (3-ounce) box of vanilla pudding mix
Graham cracker pie crust
8 oz Cool Whip (thawed) 1/2 cup chopped pecans
Mix the whole can of pineapple and juice with the sour cream and pudding mix.
Spoon into the pie crust.
Spread the Cool Whip over
the pie.Cover and refrigerate for several hours.
Sprinkle the pecans over top and serve.