Shelly's Recipe

HAWAIIAN PIE

Category: Pies - Cream and Custard

1 (20 oz) can crushed pineapple in syrup or juice, undrained
1 (6 serving size) pkg instant vanilla pudding
1 (8 oz) container sour cream
1 (9 inch) shortbread pie crust
1 (8 oz) can sliced pineapple, drained and halved
8 maraschino cherries, drained
2 tbsp sweetened flaked coconut

In a large bow, combine crushed pineapple with it syrup, dry pudding mix and sour cream. Mix well until blended. Spoon mixture into pie crust; decorate with sliced pineapple and cherries; then sprinkle with coconut. Cover and chill at least 2 hours before serving.