1 (20 oz.) can crushed pineapple with juice
1 pint sour cream
1 (5 oz.) box instant vanilla pudding (large size)

Put sour cream, pineapple with juice into large bowl. Mix well with a spoon. Add the large 5 ounce box instant pudding and blend well. Pour into 2 (commercial) prepared cookie crusts. Top with Cool whip. Refrigerate several hours to set pudding.