Central Florida (Zone 9a) I recycle, reuse, repurpose!
Pineapple Pie Serves 8
1 (8-inch) baked pie crust
6 oz. instant vanilla pudding mix
20 oz. can crushed pineapple
4 oz. sour cream
1(8 oz.) Cool Whip
Blend all together and pour into the 8-inch pie shell. Refrigerate 2 to 3 hours.
I used sugar free pudding and lite cool whip. The pineapple was in it's own juice and not syrup. Do not make the pudding with milk. It is unbelievable how this recipe mixes up and makes a pie, but it's so easy and so good. Let that pie crust cool before putting the mix into it.
