1 lg. or 2 sm. instant pistachio nut pudding and pie filling
1 lg. (16 oz.) can crushed pineapple
1 (16 oz.) sour cream
1/4 c. milk
1 pie crust (either regular or graham cracker)
Cool Whip for topping

Combine above ingredients in a bowl and beat at medium to high speed for 1 to 2 minutes or until well mixed. Pour into any pie crust of your liking. Refrigerate until ready to use. Garnish with Cool Whip. Add cherries or pineapple to make it attractive.