This is great year round but it’s very light so springtime seems like the best time to test drive this great recipe. My friend Sally makes it for me and I love it, and her!

Sally-Gally’s Pineapple Pie

1 Graham cracker pie crust
1 15 1/2 ounce can of crushed pineapple
1 3 ounce box of vanilla instant pudding (or coconut cream)
1 16 ounce container of sour cream
1 tub of cool whip
 coconut flakes (for garnish on top)
Combine instant pudding, sour cream and crushed pineapple (entire can including juice) in a bowl, blend well. Spoon into the prepared Graham cracker crust.  Top with cool whip and sprinkle with coconut. Refrigerate.