1 (3 1/2 oz.) pkg. Jello instant vanilla pudding and pie filling
1 (8 oz.) can crushed pineapple with juice
2 c. sour cream
1 tbsp. sugar
1 baked Mrs. Smith's pie shell, 9 5/8 or 9 inch, cooled

Combine pie filling, pineapple with the juice, sour cream, in a deep narrow bottom bowl. Beat slowly on lowest speed for 1 minute. Pour into cooled shell. Chill 3 hours. Top with whipped cream and additional pineapple or maraschino cherries.