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.