Ingredients:
1 (15 ounce) cans crushed pineapple with juice
8 ounces sour cream
1 (3 ounce) boxes vanilla pudding mix
graham cracker pie crusts
thawed whipped topping
1/2 cup chopped pecans
Directions:
Mix the whole can of pineapple and juice with the sour cream and pudding mix.
Spoon into the pie crust.
Spread the whipped topping over the pie.
Cover and refrigerate for several hours.
Sprinkle the pecans over top and serve.
Servings: 8
Time preparation: 5 min.
Time total: 5 min.