Total Time
Prep 5 mins
Cook 0 mins

I love this recipe because it is light but yet very tasteful. I received this from a friend of mine at work.


  1. Mix crushed pineapple with the juice (do not drain), vanilla instant pudding, and sour cream.
  2. Blend well.
  3. Pour into pie crust.
  4. Top with extra creamy cool whip.
  5. Garnish with maraschino cherries.
  6. Chill 2 hours.
  7. YUMMY!
Most Helpful

After dinner at a local restaurant, I had our friends over for coffee, tea and your great Pineapple Pie. This was so light and refreshing. A perfect ending to a lovely evening with friends. Everyone loved it and I passed the recipe along to them. Thanks for sharing this recipe. :-)

Merlot September 02, 2002

I did make some changes. I mis-read recipe and didn't realize that I needed two boxes of pudding. I did use Vanilla Pudding Mix (scaled to 1 serving) and also a box of instant tapioca pudding (that I pureed dry, to get the chunks out). I realized that it was a mistake to use the tapioca without boiling, so I carefully cooked the mixture with sour cream for a few minutes to just about boiling temp and the rice dissolved and the mixture didn't curdle. I was surprised when my pie set up beautifully and it was a superb taste and texture. The sour cream gives it a cheesecake texture. Despite MY mistakes I loved the pie and so did my guests (father in law). Thanks Melanie! Roxygirl

Roxygirl in Colorado August 20, 2006

This pie is vary good.My DD licked the mixing bowl clean!

mydesigirl March 07, 2004