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4 Tbsp. sugar
2 c. flour
2 blocks margarine

5 1/2 oz. instant vanilla
1 (8 oz.) can crushed
2 c. sour cream
1 Tbsp. sugar

Crust: Mix together sugar and softened margarine, then
add flour. Press into 9 x 13-inch pan. Bake at 350 degrees for 15 to
20 minutes.
First combine pie filling, pineapple and juice, sour
cream and sugar in deep bowl. Beat at low speed of electric
mixer for 1 minute. Chill. When crust is cool, pour mixture
onto crust. Chill; then top with Cool Whip before serving.

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