Easy Pineapple Cheesecake
- 1 16 oz. container sour cream
- 1 3.4 oz. box instant vanilla pudding
- 1 8 oz. can crushed pineapple, undrained
- 1 prepared graham cracker pie crust
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.
Note: To cut calories, you can use light sour cream and sugar-free instant pudding.