1 pkg. Jello instant pudding and pie filling
1 1/2 c. sour cream
3 tbsp. rum
2 tbsp. sugar
2 tbsp. milk
1 (8 oz.) can crushed pineapple, drained
1 c. shredded coconut
1 baked 9-inch pie shell or graham cracker crumb crust

Combine pie filling mix, sour cream, rum, sugar, milk in medium bowl. Beat with wire whisk until blended and smooth, about 1 minute. Fold in pineapple and coconut. Spoon into pie shell. Chill at least 3 hours. May be garnished with whipped cream and a cherry. Tastes like pina colada.