1 (3 1/2 oz.) pkg. instant vanilla pudding mix
1 1/2 c. milk
1 sm. tub sour cream
1 to 1 1/2 c. cooked raisins, drained and cooled
Whipped topping

Mix pudding with milk; fold into sour cream. Add cooked raisins.

Pour mixture into baked pie shell. Refrigerate 1-2 hours before serving. Spread whipped topping over pie.