How to make it

  • Preheat oven to 325°F.
  • Mix coconut, graham cracker crumbs and margarine until well blended.
  • Press firmly onto bottom and up side of 9-inch pie plate.
  • Bake 10 minutes; cool.
  • Add milk to dry pudding mix; stir 2 minutes or until well blended.
  • Stir in sour cream until well blended.
  • Gently stir in pineapple and marshmallows; spoon into crust.
  • Refrigerate at least 1 hour.
  • Top with whipped topping and cherries just before serving.
  • Store leftover pie in refrigerator.

Reviews & Comments 2

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  • housewifey84 9 years ago
    not sure there will be any leftovers to store in the fridge! thanks for posting yum
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    This is saved..How did I miss this one??
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