CRUST:

1/2 lb. butter
1 egg yolk
2 1/2 c. flour
1/2 c. sugar

Cream the butter, add the sugar and beat until fluffy. Add the egg yolk, then the flour, and mix well. This will be a soft dough. Spray a 15x10x1 inch pan with Pam. Mold the crust mixture into the pan and bake at 375 degrees for 20 minutes or until the crust is lightly browned.

FILLING:

2 boxes vanilla pudding mix (not instant)
1 (15 oz.) can crushed pineapple, drained
3 c. milk
1 (9 oz.) Cool Whip
1/4 c. chopped walnuts

Mix the contents of the vanilla pudding with the 3 cups of milk and cook according to instructions on the box (do not use as much milk as the box directions call for). Cool. Add the drained pineapple to the cooled pudding mix. Pour this mixture over the crust and distribute evenly. Spread Cool Whip over pudding layer. Sprinkle the chopped walnuts on top of the Cool Whip. Refrigerate and cut into 2-inch squares.