1 (5 1/2 oz.) pkg. instant vanilla pudding
1 (4 oz.) can crushed pineapple
1 c. sour cream
1 tbsp. sugar
1 baked & cooled 9" pie shell

Combine pie filling mix, pineapple with juice, sour cream and sugar in deep narrow bottom bowl. Beat slowly with mixer. Pour into shell. Chill 3 hours. Garnish with whipped topping, pineapple and cherries.