1 (15 1/4 oz) can crushed pineapple, drained
1 (8 oz.) pkg. sugar free vanilla instant pudding mix
1 (6 oz.) graham cracker crust
1 (8 oz.) container frozen whipped topping, thawed
1 (8 oz.) box sour cream

Combine pineapple, sour cream and pudding in bowl. Beat at medium speed until blended. Spoon mixture into crust. Top with whipped topping. Cover and chill at least 3 hours.