1 can(s) crushed pineapples, undrained (20oz)
1 bx instant vanilla pudding mix (6 serving )
8 oz sour cream
1 9 inch graham cracker crust
1 can(s) (8oz) pineapple slices
8 maraschino cherries
1/2 c sweetened flaked, coconut
1 sm container of cool whip for piping
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.
Pipe with Cool Whip if so desired..Cover and chill at least 2 hours before serving.