INGREDIENTS :
- 1 (20-ounce) can chilled crushed pineapple in heavy syrup, undrained
- 1 to 2 tablespoons lemon juice, optional but recommended
- 1 (6-serving size) package instant vanilla pudding mix
- 1 (8-ounce) container sour cream
- 1 (9-inch) store bought shortbread pie crust
- 1 to 2 cups prepared whipped cream, or Cool Whip
- 1 (8-ounce) can pineapple slices, drained really well on paper towels and each slice cut into thirds
- 6 to 8 stemmed maraschino cherries, drained well on paper towels
- 2 to 3 tablespoons sweetened flaked coconut, toasted if desired
DIRECTIONS:
- In a large bowl, combine crushed pineapple with its syrup, lemon juice, and dry pudding mix until well blended.
- Stir in the sour cream.
- Spoon into pie crust.
- Dollop (or spread) prepared whipped cream or Cool Whip on top.
- Decorate top with pieces of pineapple, cherries, and coconut.
- Chill several hours before slicing and serving.