PINEAPPLE SOUR CREAM PIE|
1 (8 oz.) can crushed
1 (6 serving size) pkg. Jell-O
vanilla instant pudding
1 c. milk
1 c. sour cream
1 Tbsp. sugar
1 (9-inch) baked pie shell,
Drain pineapple, reserving 1/4 cup of the juice.
Combine pie filling mix, reserved juice, milk, sour cream and
sugar in a narrow bowl. Beat at low speed of the electric
mixer for 1 minute. Fold in the pineapple and pour into pie
shell. Chill until set. Garnish with prepared whipped topping
and maraschino cherries if desired.
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