Two Minute Hawaiian Pie

By carvalhohm

Ingredients

• 1 can (20 ounces) crushed pineapple in syrup or juice, undrained
• 1 package (6-serving size) instant vanilla pudding and pie filling (see Note)
• 1 container (8 ounces) sour cream (I use light sour cream)
• 1 (9-inch0 prepared shortbread pie crust
• 1 can (8 ounces) sliced pineapple, drained and halved
• 8 maraschino cherries, drained
• 2 tablespoons sweetened flaked coconut

Details

Servings 6
Adapted from community.qvc.com

Preparation

Step 1

In large bowl, combine crushed pineapple with its syrup, pudding mix, and sour cream; mix until well blended. Spoon into pie crust; decorate with sliced pineapple and cherries then sprinkle with the coconut. Cover and chill for at least 2 hours before serving.

NOTE: Don't make vanilla pudding according to package directions - just add dry mix right in with other ingredients.

Also, I have used fat free pudding and cannot tell a big difference in finished product.