1 (6 oz.) pkg. instant coconut pudding
1 (20 oz.) can crushed pineapple
1 pt. sour cream

Stir dry pudding mix into pineapple, fold in sour cream. Pour into two baked pie shells or cookie crust baked in 9 x 13 inch pan.

COOKIE CRUST:

1 c. flour
1/2 c. butter
1/2 c. finely chopped nuts
1 tsp. sugar

Blend together until a solid oily mass is formed. With floured fingers, press into bottom of baking dish. Bake at 350 degrees about 15 minutes, until lightly browned. Cool. Pour in filling. Top with whipped cream or topping.

This looks elegant with half a maraschino cherry marking each serving. Add a few shavings of chocolate or tiny chocolate chips on each serving.