1 c. crushed pineapple
1 (16 oz.) sour cream
1 (1.7 oz.) sugar-free instant vanilla pudding
1 (8 oz.) Cool Whip
1 (9 oz.) graham cracker crust

Mix pineapple (juice and all), sour cream and dry pudding. Pour into pie crust. Top with softened Cool Whip. Refrigerate until served.