Pineapple Cream Pie Recipe

Ingredients

1 lg. pkg sugar free Instant Vanilla Pudding (do not prepare)

1-16 oz. container of fat free sour cream

1-15 oz. or 20 oz. can crushed pineapple with juice

1-16 oz. container fat-free or lite Cool Whip (thawed)

2 ready made graham cracker crumb crust— or

(make your own substituting with artificial sweetener)

Preparation

Mix together the dry pudding mix, sour cream, & pineapple with juice. Mix with spatula. Gently fold in the thawed cool whip. Pour into graham cracker pie crust. Refrigerate for a few hours.

Note: Can substitute regular or light items–depending on your sugar/fat intake. (Lite Cool Whip sets up better than Fat Free)