1 lb., 4 oz. can pineapple tidbits
1 pkg. instant French vanilla pudding
1 c. whipping or sour cream
8 inch graham cracker pie shell
Apricot preserves

Drain pineapple - reserve 1/2 cup of syrup. Combine pudding mix with cream. Beat until thick. Add syrup and beat together. Pour mixture into pie shell. Put pineapple on top of pudding. Glaze with 1 cup cooled, melted apricot preserves. Chill 1/2 hour before serving. Simple - quick - delicious!