1 (9 oz.) graham cracker crust
1 (8 oz.) whipped topping (reg. or lite)
1 (7 oz.) coconut
1 sm. can pineapple pieces, drained
or 1 med. can pineapple, crushed and drained
1 sm. box Jello Instant Vanilla Pudding Mix (can also use Sugar-free)
1 sm. sour cream (reg. or lite)

In medium bowl, mix whipped topping, sour cream, pudding mix and enough juice from pineapple to make mixture pliable (approximately 1/3 cup). Spoon in 2 tablespoon in bottom of crust and smooth out to cover bottom. Next add small amount of pineapple and coconut to crust. Add rest to bowl and stir well. Add to crust and chill for 1/2 hour before serving.