1. Mix the whole can of pineapple and juice with the sour cream and pudding mix.
2. Spoon into the pie crust.
3. Spread the whipped topping over the pie.
4. Cover and refrigerate for several hours.
5. Sprinkle the pecans over top and serve.
Comments: It's so quick and easy it's almost ready before you start!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (977g)|
|Recipe Makes: 4|
|Calories from Fat: 1079 (46%)|
|Amt Per Serving||% DV|
|Total Fat 119.9g||160 %|
|Saturated Fat 33g||165 %|
|Monounsaturated Fat 64.5g|
|Polyunsanturated Fat 16.3g|
|Cholesterol 78.4mg||24 %|
|Sodium 2182.2mg||75 %|
|Potassium 1438.3mg||38 %|
|Total Carbohydrate 292.2g||86 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 279.9g|
|Protein 32.4g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2325
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