1/3 c. butter, melted
1 c. Pillsbury (self-rising flour)
1/4 c. firmly packed brown sugar
1/4 tsp. vanilla
1 egg yolk
1/3 c. finely chopped nuts

In medium saucepan combine melted butter with remaining ingredients except filling and topping. Mix until crumbly. Press onto bottom and sides of ungreased 9-inch pie pan. Bake at 350 degrees for 10-12 minutes until golden brown; cool.

Prepare filling. Pour into cooled crust. Prepare topping; spoon over filling. Sprinkle with 2 tablespoons nuts. Refrigerate at least 1 hour or until serve.

PINEAPPLE FILLING:

1 1/2 c. drained Del Monte crushed pineapple (20 oz.)
1/2 c. sugar
1 c. dairy sour cream
1 sm. instant vanilla cream pudding mix
2 tbsp. lemon juice

In large mixing bowl, combine all ingredients; mix well.

SOUR CREAM TOPPING:

2-4 tsp. powdered sugar
1 tsp. vanilla
1 c. dairy sour cream
2 tbsp. chopped nuts

In small mixing bowl, combine all ingredients except nuts. Mix until smooth.