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.