1 can (20 oz.) pineapple tidbits
1 pkg. (3 oz.) vanilla pudding & pie filling
1 pkg. (3 oz.) lemon flavor gelatin
1 carton (4 oz.) non-dairy whipped topping
2 c. vanilla cookie crumbs
1/4 c. melted butter

Drain pineapple, reserve juice. Add water to juice to make 2 cups liquid. Combine pudding mix, gelatin and measure liquid in saucepan. Cook stirring over medium heat until mix comes to full boil. Pour into bowl. Chill until thickened. Fold in topping into pudding mixture.

Meanwhile, combine cookie crumbs and melted butter. Press into 9 inch square baking pan. Bake a 375 degrees for 8 minutes. Cool. Pour pudding mix into cooled crust. Top with pineapple. Chill until firm. Serves 8.