Hawaiian Pie
  • Servings: 6
  • Preparation Time: 10
  • 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)
  1. 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.
nice and refreshing dessert.