1 ~ large can crushed pineapple (about 16 oz. )
1 ~ large box vanilla instant pudding
6 oz. sour cream
1 ½ cup cool whip
1 ~ 9 inch graham cracker crust 
In a medium bowl combine pineapple with all of the juice, instant pudding and mix well. Stir in sour cream and cool whip, mix well. Pour into a graham cracker crust. Refrigerate for 1 hour. Top with cool whip. Serves 6 to 8