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1 (16 ounce) container sour cream
1 (3.4 ounce) box instant vanilla pudding
1 (8 ounce) can crushed pineapple, undrained
1 prepared graham cracker pie crust
Optional for serving: Fresh berries
To cut calories, you can use light sour cream and sugar-free instant pudding.
In large bowl, beat sour cream, pudding mix and pineapple with electric hand mixer 2 minutes.
Pour filling into crust and refrigerate several hours or overnight.
Cut into wedges and serve. Top with fresh berries, if desired.
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