1 graham cracker crust
1 vanilla instant pudding
1 (8 ounce) Cool Whip
1 (20 ounce) can crushed pineapple
1 (8 ounce) sour cream
In a large bowl, put crushed pineapple with juice and instant pudding; mix well. Add sour cream and mix well. Add Cool Whip (thawed) and mix well. Put into graham cracker crust. Refrigerate 1 hour or overnight.
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