1 can Oregon Light Sweet Cherries, drain and cut cherries in thirds
1 Keebler Shortbread Ready Crust
½ cup cherry juice
1 cup sour cream
8 maraschino cherries, halved
½ cup shredded coconut
1 (5.1 oz.) box Jello Instant vanilla pudding mix
¼ cup toasted coconut
1 teaspoon vanilla
- Put cherries, juice, sour cream, maraschino cherries, and ½ cup coconut in a large bowl. Mix well.
- Add instant pudding mix and vanilla and mix well. Pour into pie crust and sprinkle toasted coconut over the top.
- Chill until ready to eat.
Note: To toast coconut; put in pan and toast in oven at 300 degrees until golden brown.