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Ingredients
- 1 (20 ounce.) can crushed pineapple with juice
- 1 pint lowfat sour cream
- 1 (5 ounce.) box instant vanilla pudding (large size)
Method
- Put lowfat sour cream, pineapple with juice into large bowl.
- Mix well with a spoon.
- Add in the large 5 oz box instant pudding and blend well.
- Pour into 2 (commercial) prepared cookie crusts.
- Top with Cold whip.
- Chill several hrs to set pudding.