Ingredients
1 package (3.4 ounces) instant vanilla pudding mix2 cups sour cream1 can (8 ounces) crushed pineapple, undrained1 graham cracker crust (9 inches)Whipped cream, optional
Preparation
In a small bowl, combine the dry pudding mix and sour cream. Stir in pineapple. Spread into crust. Cover and refrigerate for 3 hours or until set. Serve with whipped cream if desired.
