2 c. flour, all purpose
1 c. finely chopped pecans
2 sticks butter
1 c. confectioners sugar
8 oz. cream cheese
1 container Cool Whip
2 sm. boxes instant vanilla pudding
2 c. milk
1 sm. can crushed pineapple, drained well

Mix flour and all but a few nuts (save for topping) well and pat into 9 x 13 inch pan. Bake at 375 degrees about 15 to 20 minutes. Cool. Spread confectioners sugar, cream cheese and 1/2 container Cool Whip over crust and chill for about 10 minutes. Mix pudding, milk, and pineapple, and spread over last layer. Top with rest of Cool Whip and nuts. Refrigerate overnight.