1 (16 oz.) sour cream
1 flat can crushed pineapple (including juice)
2 tbsp. sugar
1 (6 oz.) serving size instant vanilla pudding
1 graham cracker crust

Stir together sour cream and pineapple and sugar. Mix well. Then add pudding and mix well again. Brown crust. Spoon into browned (cooked) graham cracker crust. Place pineapple chunks on top, if you like. Store in the refrigerator until ready to serve.