Ingredients

1 20-ounce can crushed pineapple and juice
2 3.4-ounce boxes of instant cheesecake pudding mix
1 1/2 Cup sour cream
1 9-inch shortbread pie crust
Whipped topping, optional
Maraschino cherries, optional
Toasted coconut, optional

Instructions

In a large bowl, stir together the pineapple and juice and the dry pudding mix. When blended, add sour cream and stir until well mixed. Spoon mixture into the shortbread crust. If desired, decorate pie by putting small dabs of whipped topping around outside top edge of pie and add drained maraschino cherries every 2 to 3 inches around the top. Sprinkle with toasted coconut, if desired.

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