1 (20 oz.) can Dole pineapple slices
2 (3 1/2 oz.) pkgs. vanilla pudding and pie filling (not instant)
1 pt. dairy sour cream
1/4 c. flaked coconut
2 tbsp. coconut extract
8 inch graham cracker pie crust
2 tbsp. dark rum or 1 tsp. rum extract

Drain pineapple; reserve syrup. Combine pudding mix and syrup in a saucepan. Cook over medium heat, stirring, until boils and thickens. Remove from heat.

Fold in sour cream, coconut, rum and coconut extract. Pour 1/2 filling into pie crust; arrange 5 pineapple slices on top. Pour remaining filling over pineapple layer. Garnish with remaining pineapple and toasted coconut, if desired. Serves 6.