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Hawaiian Pie


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Serves 6 | Prep Time 10 | Cook Time

Why I Love This Recipe

nice and refreshing dessert.


Ingredients You'll Need

1 graham cracker pie crust
1 can pineapple, crushed with juice, 8 oz
1 pkg Cool Whip, thawed, 8 oz
1 c coconut, shredded
1 tsp vanilla
1/3 c sour cream
1 pkg vanilla instant pudding (4 serving size; I use sugar-free)


Directions

In a bowl mix pineapple and sour cream with dry pudding mix; mixing well. Add coconut (save a couple of tablespoonfuls for garnish), vanilla, and Cool Whip (save a couple of tablespoonfuls for garnish). Pour mixture into pie crust. Spread remaining Cool Whip in a small design (I make a little circle on top for garnish). Sprinkle remaining coconut on top. Place in the fridge for a couple of hours to set up. In the hot summer months sometimes I freeze this pie and eat frozen... just a delicious. Enjoy! You can add pineapple slices on top of pie.


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