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Pineapple Sour Cream Pie

1 large box instant vanilla pudding
1 (8 ounce) can crushed pineapple
2 cups sour cream
1 tablespoon granulated sugar
1 baked 9-inch pie shell or graham cracker shellCombine pie filling mix, pineapple with juice, sour cream and sugar in deep narrow bottom bowl. Beat slowly with mixer at lowest speed for 1 minute. Pour into pie shell. Chill about 3 hours.Garnish with whipped topping.

 

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