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Prep Time

Prep Time

10 min

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Total Time

2 hrs

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Calories per serving


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Ingredients (6)
  • 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
  • Cookie Crust
  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.