Wednesday, April 24, 2013

2 minute tropical pie

1 (20-ounce) can crushed pineapple in syrup, undrained
1 (6-serving-size) package instant vanilla pudding and pie filling
1 (8-ounce) container sour cream
1 (9-inch) prepared shortbread pie crust
1 (8-ounce) can sliced pineapple, drained and halved
8 maraschino cherries, drained
2 tablespoons sweetened flaked coconut
What To Do:
In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.

Cover and chill at least 2 hours before serving.
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