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Pineapple Cream Cheese Pie by

Source: Aunt Margie


1 can of 20 oz. crushed pineapple
1 carton of 8 oz sour cream
1 pkg instant vanilla pudding
1 pkg 8 oz philidelphia cream cheese
1 small tub of cool whip
2 graham cracker crust


Mix together pineapple and instant pudding.
Mix separately sour cream and cream cheese, then add to pineapple and pudding.
Fold in cool whip and place in pie shell.
Refrigerate for two hours and serve.

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