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vanilla pineapple pie


a quick and easy desert suitable for all occasions.

Rate this recipe 2.8/5 (12 Votes)


  • 1 box instant vanilla pudding reg. size
  • 1 graham cracker pie crust large size
  • 1 cool whip 8 oz. size
  • 1 can crushed pineapple 15-16 oz. can


Servings 6
Level of difficulty Easy
Preparation time 10mins
Cost Average budget


Step 1

In a large bowl combine vanilla pudding mix and pineapple until well blended.

Step 2

Add cool whip to mixture until completely blended.

Step 3

pour into pie shell and refrigerate for about 2 hours.

Step 4



If you like, you can use it as a pudding by lining a square pan or bowl with vanilla wafers, desert mixture, then top with wafers.
Also, I have used Banana pudding instead of vanilla on occasion and it was delicious too!

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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