1 lg. pkg. vanilla instant pudding mix
1 (8 oz.) can juice-packed crushed pineapple
2 c. sour cream
1 tbsp. sugar
1 baked pie shell

Combine the pudding mix, pineapple, sour cream and sugar in a mixer bowl. Beat at low speed for 1 minute. Pour into the pie shell. Chill for 3 hours to overnight. Garnish with Cool Whip, additional pineapple or maraschino cherries.