Cindy Fomby Dickinson
- 1 box instant vanilla Jell-O® pudding
- 1 small carton sour cream
- 1 (8 1/2 oz) can crushed pineapple use juice also
Mix the Jello-O® pudding and crushed pineapple. Add sour cream. Pour into graham cracker crust. Top with Cool Whip®, (Put all the way to crust to seal.) Chill and keep in refrigerator until ready to serve.