Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a medium mixing bowl, blend undrained pineapple, 8 ounces of the sour cream, and both pudding mixes. mix well -- pour into graham cracker crust. smooth out to crust edges. for the topping. mix 4 ounces sour cream, 4 ounces cream cheese, brown sugar and vanilla. mix until smooth consistency. pour/spread over pie. chill for 4 hours. serve!

Target recipe: combine sugar, cornstarch, and pineapple. cook, stirring constantly, until clear and thickened. cool; spread onto bottom of pastry shell. combine cream cheese, sugar and salt , mixing until well blended. blend in milk, eggs and vanilla. pour over pineapple mixture; sprinkle with nuts. bake at 400 degrees, 15 min. reduce oven temperature to 325 degrees; continue baking 40 min. garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.