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How to Make


  • Graham cracker crust (or the crackers and butter)
  • Large instant vanilla pudding
  • 1 can crushed pineapple and juice
  • 8 oz Smith’s Sour Cream
  • 1 jar maraschino cherries
  • whipped topping


  1. In a bowl, mix pudding, pineapple and Smith’s Sour Cream together until well incorporated.
  2. Pour into crust.
  3. Refrigerate until set.
  4. Decorate top with whipped cream and maraschino cherries.


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