1 pkg. (4 serving size) vanilla flavor instant pudding
and pie filling
1 1/2 c. sour cream
3 tbsp. rum
2 tbsp. sugar
2 tbsp. milk
1 can (8 oz.) crushed pineapple in juice, drained
1 c. Baker's angel flake coconut
1 baked 9 inch pie shell or graham cracker crumb crust,
cooled

1. Combine pie filling mix, sour cream, rum, sugar, milk in medium bowl.

2. Beat until blended and smooth, about 1 minute.

3. Fold in pineapple and coconut; spoon into pie shell. Chill 3 hours. Garnish if desired.