We certainly have had a lot of inquiries about this recipe - an old standby, which came up recently in conversation on the program. It sets up in the refrigerator in about a half hour with no cooking required, and the assembly takes less than 5 minutes. It’s not really cheesecake, of course – but it’s a quick and tasty dessert.


1 small can, crushed pineapple (see *Cook’s Note below)
including the liquid in the can
1 large package, INSTANT vanilla pudding (powdered mix)
1, 16-ounce carton, sour cream

1 prepared pie shell – such as ready-made graham cracker crust
garnish items as desired (sliced almonds, mint sprig, sliced fruit, etc.)
*Cook’s Note: Any sweetened, crushed fruit may be substituted for the crushed pineapple (or use the same size, 6 to7 ounce can of any fruit, and chop the pieces as necessary to mince). You will need to have about the same amount of liquid as in a can of crushed pineapple to blend into the recipe – add juice or water to chopped fruit if fresh, or if drained.

Do not prepare the instant pudding according to package directions; place the powder in a mixing bowl. Add all remaining ingredients (including the juice from the can of crushed fruit) and blend thoroughly.

Pour the mixture into the prepared pie shell. Chill in the refrigerator for at least 1/2 hour, or until set. Garnish as desired.