Ingredients

Instructions

  1. Combine graham cracker crumbs and margarine; press into bottom and upsides of 8-inch pie pan.
  2. Bake at 350° for 8 to 10 minutes. Set aside to cool.
  3. In a large bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and Splenda.
  4. Spread into cool crust. Chill at least 3 hours before serving.
  5. Try this with sugar free pistachio pudding for a lovely green pie for St. Paddy's Day.