In a large bowl, combine crushed pineapple with it's syrup, dry pudding mix, sour cream, coconut and cool whip. Mix until well combined. Spoon into pie crust (and optionally decorate with sliced pineapple and maraschino cherries). Cover and chill at least 2 hours before serving. As strange as it may seem to you, do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 50 (26%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.8mg||0 %|
|Sodium 268.2mg||9 %|
|Potassium 120.5mg||3 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 33.9g|
|Protein 1.4g||2 %|
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Calories per serving: 191
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