1 c. butter
1/4 c. confectioners' sugar
2 c. all-purpose flour
2 (3 oz.) pkg. French vanilla instant pudding
1 (16 oz.) carton sour cream
1 (8 oz.) carton Cool Whip
1 (16 oz.) can crushed pineapple

In a large bowl, combine the butter, sugar, and flour for a crust. Press the mixture into a 9x13 inch pan. Bake in a 350 degree oven for 25 minutes. Cool.

In a large bowl, blend the pudding, sour cream, and Cool Whip. Add the crushed pineapple with juice. Mix well and pour over the cooled crust. Refrigerate until completely chilled.