1 (3 1/2 oz.) pkg. vanilla instant pudding
1 (8 oz.) container Cool Whip
1 can crushed pineapple

GRAHAM CRACKER CRUST:

1 1/2 c. graham cracker crumbs
1/2 c. melted shortening
1/3 c. sugar

Pour pudding into pineapple; stir until all is dissolved. Add 1/2 the Cool Whip. Put pudding mixture on top of graham cracker crust. Add remaining Cool Whip. CRUST: Mix all ingredients together; press firmly into baking dish.