By Chef Selwyn Richards
20 ounce can of crushed pineapple with juice
8 ounce can of sliced pineapple, drained
1 package of instant vanilla pudding mix
8 ounce container of sour cream
3 Tablespoons of sweetened coconut
8 Maraschino cherries
1 graham cracker crust
1. Pour the crushed pineapple and its juice into a large bowl.
2. Add the sour cream and the dry vanilla pudding mix.
3. Blend with a spoon and pour into the graham cracker crust.
4. Top with sliced pineapple, cherries and coconut.
Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: email@example.com or by phone — (905) 619-1059.