Instructions
1 8-ounce can crushed pineapple
1 3-ounce package vanilla instant pudding mix
1 cup milk
1 cup sour cream
1 tablespoon sugar
1 9-inch pie shell, baked and cooled
1 9-ounce carton whipped topping
Maraschino cherries, drained
Drain pineapple reserving 1/4 cup of the juice. Set aside. Combine vanilla pudding, milk, sour cream, reserved pineapple juice and sugar. Beat at low speed for 1 minutes. Fold in the drained pineapple and pour into the pie shell. Chill until set. Garnish with whipped topping and maraschino cherries. Chill until ready to serve.
