1 pre-made graham cracker crust
1 16 oz. sour cream (regular or fat free)
1 large package instant vanilla Jell-O pudding
1 16 oz. can crushed pineapple (drained of liquid)

In bowl, blend sour cream and package of instant pudding mix (just the pudding mix, no milk). Once blended, add and blend in the drained crushed pineapple.

Place mixture in graham cracker crust and refrigerate for at least 2 or more hours before serving.

The top may be decorated with additional pineapple or fruit toppings.

A great no bake and simple recipe, especially for Summer!

Submitted by: Debra Lane