1 graham cracker crust
1 large pkg. vanilla instant pudding
6 oz. sour cream
1 (16 oz.) can crushed pineapple

Combine instant pudding with the sour cream. Add can of crushed pineapple (including juice). Blend thoroughly. Put mixture in crust. Chill 6 hours or overnight. Before serving, cover top with whipped topping or whipped cream. Refrigerate leftovers.