Dole Packaged Foods uses cookies

We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities.
By browsing Dole website, you consent to the use of some of these cookies.
You can choose your preferences and modify them at any time by visiting the Cookie Settings. For more details please read our Privacy Policy.

Prep Time

Prep Time

10 min

total time icon

Total Time

2 hr

calories icon

Calories per serving


servings icon



Ingredients (5)
  • 1 can (20 oz.) DOLE® Sliced Pineapple in Syrup
  • 1 box (3-1/2 oz.) vanilla pudding and pie filling (not instant)
  • 1/2 cup milk
  • 1 cup sour cream
  • 2 tbsp. sliced almonds, toasted
  1. Drain pineapple thoroughly, reserving 1/2 cup syrup.  Mix reserved syrup, pudding mix and milk in 2-quart saucepan.
  2. Bring to boil.  Remove from heat and stir in sour cream until smooth.  Pour into baked Cookie Crust.  Chill.
  3. Garnish with sliced pineapple and almonds.

    Cookie Crust: Mix 1-1/2 cups finely crushed chocolate cookie crumbs with 1 cup toasted chopped blanched almonds, 1/2 cup melted butter and 1/2 teaspoon ground cinnamon.  Press into 9-inch tart pan with removable bottom.  Bake in 350 F oven 10 minutes.  Cool.