1/3 c. butter or margarine, melted
1/4 c. sugar
1¼ c. crushed graham crackers, about 18 crackers
1 8-oz. can crushed pineapple, with juice
1/3 c. sour cream
1 small package vanilla instant pudding
1 8-oz. Cool Whip, thawed
1 3-oz. package cream cheese, softened
1 t. vanilla
1 c. shredded coconut
Stir butter, sugar and crackers together. Press into pan and bake at 350° for 4-5 minutes, or until edges are lightly browned. Set aside to cool. In a bowl, mix pineapple and sour cream with dry pudding mix. Add cream cheese and mix well. Add coconut, vanilla and Cool Whip (save a couple tablespoons of graham cracker crumbs, Cool Whip and coconut for garnish). Pour mixture into pie crust. Garnish gently with reserved graham cracker crumbs, Cool Whip and coconut. Cover and refrigerate for a couple of hours before serving.
Dave Richards
