Pineapple Pie

Pineapple Pie 1 (20 oz.) can crushed pineapple, juices reserved 1 graham cracker crust, store-bought or homemade 2 (3.4 oz.) packages instant vanilla pudding mix 1 cup sour cream frozen whipped topping, as needed maraschino cherries, garnish canned pineapple rings or fresh pineapple, garnish Combine crushed pineapple (and juices), sour cream and vanilla pudding mix in a large bowl and stir until fully incorporated. Pour mixture into graham cracker crust and spread into an even layer. Place pie in refrigerator and chill for 30-40 minutes, or until set. Remove from fridge and gently spread frozen whipped topping over the top. Optional: refrigerate 15 minutes until set. Decorate with (drained) pineapple rings, if using, and maraschino cherries.