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Two-Minute Hawaiian Crust

Ingredients

  • 1 can (20 oz.) crushed pineapple in syrup or juice, undrained
  • 1 pkg. (6 serving size) instant vanilla pudding & pie filling (see note below)
  • 1 container (8 oz.) sour cream
  • One 9-inch prepared shortbread pie crust
  • 1 can (8 oz.) sliced pineapple, drained & halved
  • 8 maraschino cherries, drained & halved
  • 2 T. sweetened flaked coconut
  1. In a large bowl, combine the crushed pineapple with its syrup/juice, the pudding mix, and sour cream. Mix until well blended.
  2. Spoon into pie crust. Decorate with the sliced pineapple and cherries. Cover and chill at least 2 hours before serving. (Mine was overnight).
  3. Just before serving, sprinkle the coconut over the pie.

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