1 lb. sour cream
1 pkg. instant vanilla pudding
1 (6 oz.) can crushed pineapple
1 ready made graham cracker pie shell

Drain pineapple, reserve juice. Mix sour cream and instant pudding. Fold in pineapple and 3 to 4 tablespoons of juice. Pour mixture into pie shell. Refrigerate for 1 hour or until set.