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.
I’m amazed that I’ve not heard of this yet……and she lives two doors down. hellllllllllooooooooo!
March 27, 2012 @ 8:53 am
I bet if you went over now she has some in the fridge! I think it’s a Charlie favorite!
March 27, 2012 @ 9:11 am