FILLING:

5 1/2 oz. instant vanilla pudding
8 oz. crushed pineapple
2 c. sour cream
1 tbsp. sugar
1/2 tbsp. vanilla or butternut flavoring
Baked pie shell

TOPPING:

1 sm. carton Cool Whip
1 tsp. vanilla or butternut flavoring

Combine ingredients for filling using pineapple juice. Beat at low speed for one minute. Pour into pie shell and chill at least three hours. Stir Cool Whip and 1 teaspoon flavoring together. Spread on top of pie. This pie is better the second day and will not soak into pie shell even after several days.