1 (8 oz.) can crushed pineapple
2 c. dairy sour cream
1 (6 serving) size package instant vanilla pudding
1 tbsp. sugar
1 (9 inch) pastry pie shell, baked and cooled
5 pineapple slices
Maraschino cherry halves

Drain pineapple, reserve liquid. Place pineapple liquid, sour cream, pudding and sugar in blender container in that order. Blend until combined and thickened. Stir in crushed pineapple or beat first four ingredients at lowest speed of electric mixer for 1 minute. Pour into pie shell. Chill about 3 hours. Place 1 whole pineapple slice in center of pie. Cut 4 pineapple slices in half; arrange pineapple halves cut side around edge of pie crust. Place cherry halves in holes of pineapple slices. Serves 8.