1 (16 ounce) container sour cream
1 (3.4 ounce) box instant vanilla pudding
1 (8 ounce) can crushed pineapple, undrained
1 prepared graham cracker pie crust
Optional for serving: Fresh berries

To cut calories, you can use light sour cream and sugar-free instant pudding.

In large bowl, beat sour cream, pudding mix and pineapple with electric hand mixer 2 minutes.

Pour filling into crust and refrigerate several hours or overnight.

Cut into wedges and serve. Top with fresh berries, if desired.