Pineapple Cheesecake Pie

• 2 packages instant vanilla pudding
• 1 20 oz (560 grm). can crushed pineapple
• 2 cups (475 ml) sour cream
• 1 graham cracker pie crust

1. Prepare the instant pudding according to the package directions.
2. Combine the crushed pineapple, including the juice, with the pudding.
3. Stir in the sour cream and mix thoroughly.
4. Pour the mixture into the graham cracker pie crust.
5. Chill for at least 2 hours prior to serving.

instant vanilla pudding, pineapple, sour cream, graham cracker pie crust

Taken from online-cookbook.com/goto/cook/rpage/001796 (may not work)