2 sticks butter
2 c. flour
1 c. chopped nuts
2 sm. pkgs. vanilla instant pudding
1 c. milk
1 c. pineapple juice & pineapple, drained from 20 oz. can
Cool Whip

Melt butter. Add flour and chopped nuts. Pat in 9"x13" pan. Bake for 10 minutes at 350 degrees until edges are brown. Cool.

Mix packages of pudding with milk, pineapple juice and pineapple. Pour over crust. Top with Cool Whip. (Best if pudding mixture isn't put into crust until ready to serve.)