1 pkg. (5 1/2 oz.) vanilla Jello instant pudding
1 can (8 oz.) crushed pineapple
2 c. sour cream
1 tbsp. sugar
1 baked 9 5/8 or 9 inch Mrs. Smith pie shell, cooled

Combine pie filling mix, pineapple (with juice), sour cream and sugar in deep narrow-bottomed bowl. Beat slowly with rotary beater or at lowest speed of the electric mixer for 1 minute. Pour into pie shell. Chill about 3 hours. Garnish with prepared whipped topping, additional pineapple or maraschino cherries, if desired.