Drain the crushed pineapple well.

In a bowl, combine the drained crushed pineapple, sour cream, and instant vanilla pudding.

Mix well until all ingredients are fully incorporated.

Pour the mixture into the graham cracker crust.

Spread the Cool Whip evenly over the filling.

Place one whole sliced pineapple in the center of the pie.

Place a maraschino cherry in the center of the pineapple ring.

Alternate quarter slices of pineapple and cherries around the edge of the pie.

Refrigerate for at least one hour to allow the pie to set.

Serve chilled and enjoy!