This recipe was very tasty but did not fill the prepared crumb crust adequately. I used a prepared cookie crumb crust, one 3.4 oz. lemon instant pudding and one 3.4 oz. cheesecake instant pudding along with the 20 oz. undrained crushed pineapple and one 8 oz. light sour cream. A couple of whipped cream dollops at serving time and it was delightful especially after a heavy meal of lasagna or beef roast, etc.