Crust:

1 c. flour
1/2 c. chopped pecans
1 stick butter, melted
1 tsp. vanilla extract

Filling:

1 (20 oz.) can crushed and undrained pineapple
1 c. sour cream
2 (3 1/2 oz.) pkg. vanilla instant pudding
1 (8 oz.) container Cool Whip
Coconut (optional)
Strawberries as garnish (optional, either whole or sliced)

CRUST: Mix flour, pecans, butter and vanilla extract together until mixture is crumbly. Pat dough into a well-greased 8 x 8 x 2-inch glass casserole.

Bake about 25 minutes at 300°F or until golden brown. Cool.

FILLING: Mix all ingredients together except coconut. Place on top of cool crust. Sprinkle with coconut and garnish, if desired.