1 graham cracker crust (bought)

FILLING:

1 (20 oz.) can crushed pineapple, well drained
2 c. (16 oz.) sour cream
1 box instant vanilla pudding

Mix sour cream and pudding together with fork. Add pineapple and pour into pie shell. Refrigerate several hours before using. Frost with real whipped cream or Cool Whip. Sinfully easy to make and sinfully delicious!