1 (5 1/2 oz.) pkg. instant pudding, pie filling
1 (8 oz.) can crushed pineapple
2 c. light sour cream
1 tbsp. white sugar
1 baked 9 inch pie shell

Combine vanilla filling mix, pineapple with juice, sour cream, and sugar in deep bowl. Beat slowly for 1 minute. Pour into pie shell. Cool about 3 hours. Garnish if desired with cream, topping or maraschino cherries.