1 c. self-rising flour
1 stick butter
1/2 c. finely chopped nuts
1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1 c. Cool Whip
1 sm. can crushed pineapple, drained, save juice
2 pkgs. instant lemon pudding
3 c. milk
1 c. (or more) Cool Whip, softened
Chopped nuts or crisp cookie crumbs for topping

Mix flour, butter and chopped nuts until like pie crust until well crumbled. Pat into bottom of ungreased 9 x 16 inch or 10 x 12 inch cake pan. Bake at 350 degrees for 15 minutes. Does not brown. Cool.

Mix cream cheese, confectioners' sugar and Cool Whip and spread over crust. Distribute crushed pineapple over cheese layer. Prepare lemon pudding using only 3 cups milk. Pour over pan layers when pudding begins to thicken and spread evenly. Top with softened Cool Whip and chill at least 4 hours. Sprinkle with chopped nuts or cookie crumbs. Cut into squares and serve.

This recipe offers many delicious variations such as chocolate. Use chocolate pudding. Omit pineapple but crust may be sprinkled with thin layer of coconut, nuts or crushed peppermint candy. Or, use vanilla pudding but arrange layer of banana slices over crust.