2 sticks butter (butter)
1 egg yolk
1/2 c. sugar
1 c. chopped nuts
2 1/2 c. flour
2 sm. pkgs. vanilla instant pudding
1 med. can crushed pineapple
1 lg. Cool Whip

Cream butter and sugar. Add egg yolk and mix well. Add flour and work together. Pat into cookie sheet. Bake 20 minutes at 350 degrees or until light brown. Mix pudding and add drained pineapple. Spread pudding mixture over cooled crust. Place Cool Whip evenly over pudding mixture. Sprinkle nuts on top. Keeps 1 week in refrigerator.