1 sm. pkg. lemon or vanilla instant pudding and pie filling
1 1/2 c. sour cream
3 tsp. rum
2 tbsp. sugar
2 tbsp. milk
1 tsp. grated lime rind
1 (8 oz.) can crushed, drained pineapple
1 c. angle flake coconut
1 baked pie crust or graham cracker crust, cooled

Combine pie filling, sour cream, rum, sugar, milk, and rind in medium bowl. Beat with wire whisk until blended and smooth, about 1 minute. Fold in pineapple and coconut; spoon into pie shell. Chill 3 hours. Garnish, if desired with dollup of whip cream and cherry per slice. Tastes like Pina Colada.