1 pkg. Jello banana pudding (3 3/4 oz.)
1 pkg. Jello vanilla pudding (3 3/4 oz.)
1 can crushed pineapple (13 1/4 oz.) well drained
Lg. container of Cool Whip
Chopped walnuts

Crust: 2 sticks soft butter, 2 cups flour. Beat butter in mixer until creamy. Blend in flour and mix until smooth. Pat into 9 x 13 inch pan (bottom only) and bake until light brown, about 12 to 15 minutes at 400 degrees. Cool.

Filling: Don't use instant pudding. Cook both package of pudding together according to package directions. Let cool. Drain crushed pineapple very well. Fold pineapple into cooked pudding. Pour pudding over crust, top with Cool Whip and garnish with walnuts. Chill until serving.