1 20 oz. can crushed pineapple, drained
1 large box instant vanilla pudding mix
3/4 c. Greek yogurt (I used pineapple yogurt)
1 8 oz. can pineapple, sliced, drained & halved
10 Maraschino cherries, drained
4 Tbsp. shredded coconut
1 graham cracker crust

1 20 oz. can crushed pineapple, drained 1 large box instant vanilla pudding mix 3/4 c. Greek yogurt (I used pineapple yogurt) 1 8 oz. can pineapple, sliced, drained & halved 10 Maraschino cherries, drained 4 Tbsp shredded coconut 1 graham cracker crust

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

Pour mixture into graham cracker crust.

Scatter 2 tablespoon shredded coconut over pie evenly.

Place halved pineapple slices and cherries on top.

Sprinkle remaining 2 tablespoons coconut over pineapple and cherries.

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