PINEAPPLE SOUR CREAM PIE 1 pkg (3/4 oz) instant vanilla pudding 1 1/2 Cups sour cream 1 can (20 oz) crushed or diced pineapple, drained 1 9" graham cracker crust, baked Cool Whip
In a bowl, combine the pudding mix and sour cream. Mix well. Mix in drained pineapple. Spread mixture in crust. Refrigerate for at least 3 hours or overnight. Spread with Cool Whip before serving. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
