Prep Time: 30 min.
Total Time: 1 hr. 40 min.
Makes: 12 servings
PREHEAT oven to 325°F. Mix coconut, graham cracker crumbs and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool. Or substitute store-bought 9-in. graham cracker pie crust, disadvantage being you don’t get the coconut.
ADD milk to dry pudding mix; stir 2 minutes or until well blended. Stir in sour cream until well blended. Gently stir in pineapple and marshmallows; spoon into crust.
REFRIGERATE at least 1 hour. Top with whipped topping and cherries just before serving. Store leftover pie in refrigerator.
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