CRUST:

1 c. butter
1/2 c. sugar
1 egg yolk
2 1/2 c. flour

Cream butter and sugar. Add egg yolk and flour; mix until crumbly. Pat into 10x15 inch pan and bake 10-15 minutes at 350 degrees or until lightly browned. Cool.

FILLING:

1 lg. box vanilla pudding and pie filling (not instant)
2 cans crushed pineapple

Combine pineapple and juice with pudding mix in a medium saucepan. Cook until boiling. Boil 1 minute and cool completely. Spread filling over crust and top with Cool Whip.