Pineapple Pie

1 lg sugar free instant vanilla pudding
1 lg can crushed pineapple in juice
8 oz fat free sour cream
1 lg cool whip (12 oz)
2 ready made graham cracker pie crusts

in a bowl, sprinkle pudding mix over pineapple and stir until mixed (will be very thick). Add sour cream and cool whip and stir well. Pour into pie crusts and refrigerate at least two hours before serving.