Ingredients
1 cup crushed graham cracker crumbs1/2 cup butter, melted1 package (1 ounce) sugar-free instant vanilla pudding mix1 cup fat-free sour cream1 can (20 ounces) unsweetened crushed pineapple, drainedSugar substitute equivalent to 2 teaspoons sugar
Preparation
Combine crumbs and butter; press into bottom and up the sides of a 9-in. pie plate. Bake at 350° for 8-10 minutes; cool. In a bowl, combine pudding mix and sour cream; mix well. Stir in pineapple and sweetener. Spread into crust. Chill at least 3 hours.
