Pineapple Cream Cheese Pie
Ingredients:
8 oz can crushed pineapple (drained)
3.3 oz box instant vanilla pudding
4 oz cream cheese (softened)
1 cup sour cream
2 cups Cool Whip
6 oz graham cracker pie crust
Directions:
Drain the pineapple juice into a medium mixing bowl, and set the pineapple aside.
In the same bowl, whisk together the pineapple juice and instant vanilla pudding mix until smooth.
Add sour cream, softened cream cheese, and the reserved pineapple. Use an electric mixer to combine everything well.
Spoon the mixture into the graham cracker crust, spreading it evenly.
Top with a generous layer of Cool Whip, smoothing it out to cover the pie.
Refrigerate for at least 2 hours (or until ready to serve) to allow it to chill and set.
Slice and enjoy this creamy tropical treat! 
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Pineapple Cream Cheese Pie
