Pina Colada Pie

Ingredients

• 8 oz pineapple crushed drained canned
• 1 cup knudsen cream sour
• 1.5 cups baker's angel flake coconut 
• 0.8 cup graham cracker crumbs 
• 2 pkg chocolate flavor pudding instant (4-serving size each)
• 6  maraschino cherries halved
• 0.3 cup butter melted
• 0.8 cup marshmallows jet-puffed miniature
• 2 cups milk cold
• 0.5 cup cool whip whipped topping thawed

Equipment

• oven

Directions

1. Preheat oven to 325F.
2. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate.
3. Bake 10 minutes; cool.
4. Add milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.
5. Refrigerate at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.