1 baked 9-inch deep pie shell
1 box instant vanilla pudding (sugar-free)
1 can crushed pineapple with juice
1 (16 oz.) tub sour cream (low-fat)
1/2 tub Cool Whip Lite (12 oz.)

Mix pudding with pineapple. Mix until thick. Add sour cream to mixture. Stir thoroughly. Add Cool Whip. Stir. Pour into pie shell. Spread remaining Cool Whip on top. Refrigerate 4 hours. Keep refrigerated.