Hawaiian Pie

2 bananas, thinly sliced

1 20 oz. can crushed pineapple, undrained (I use Del Monte brand, in its own juice)

1 large box regular or sugar free instant vanilla pudding

8 oz. light sour cream

9" deep dish  graham cracker crust

12 oz. can pineapple slices, drained

maraschino cherries with stems

flaked coconut

Redi whip

In a large bowl, combine crushed pineapple, including juice, dry pudding mix, and sour cream until well combines. Place banana slices on bottom of graham cracker crust. Spoon mixture into pie crust and decorate with pineapple slices and cherries. Sprinkle with coconut. Pipe with Redi Whip topping. Chill at least 2 hours before serving.

Yum!