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
1. Combine the crushed pineapple, dry pudding mix and yogurt. Mix well until incorporated.
2. Pour mixture into graham cracker crust. Scatter 2 tablespoon shredded coconut over pie evenly. Place halved pineapple slices and cherries on top.
3. Sprinkle remaining 2 tablespoons coconut over pineapple and cherries.
4. Cover pie with plastic wrap and refrigerate at least 2 hours before serving.