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  1. 1-1/2 cups flaked coconut
  2. 3/4 cup HONEY MAID Graham Cracker Crumbs
  3. 1/3 cup margarine or butter, melted
  4. 2 cups cold milk
  5. 2 pkg. (4-serving size each) vanilla or chocolate instant pudding mix
  6. 1 cup sour cream
  7. 1 can (8 oz.) crushed pineapple, drained
  8. 3/4 cup miniature marshmallows
  9. 1/2 cup thawed COOL WHIP Whipped Topping
  10. 6 maraschino cherries, halved
  1. PREHEAT oven to 325°F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
  2. ADD milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.
  3. REFRIGERATE at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.