Ingredients:

1 20 oz. can crushed pineapple, drained

1 large box instant vanilla pudding mix

3/4 c. Greek yogurt

1 8 oz. can pineapple, sliced, drained & halved

10 Maraschino cherries, drained

4 tbsp. shredded coconut

1 graham cracker crust

Directions:

1. Combine the crushed pineapple, dry pudding mix and yogurt. Mix well until incorporated.

2. Pour mixture into graham cracker crust.

3. Scatter 2 tablespoon shredded coconut over pie evenly.

4. Place halved pineapple slices and cherries on top.

5. Sprinkle remaining 2 tablespoons coconut over pineapple and cherries.

6. Cover pie with plastic wrap and refrigerate at least 2 hours before serving.

Bon Appetit!