2 c. vanilla wafer crumbs
1 sm. pkg. pistachio pudding
1/2 c. + 3 tbsp. nuts
1 (8 oz.) can crushed pineapple
1/4 c. butter, melted
1 (8 oz.) pkg. cream cheese, soft
1 c. Cool Whip
1 (14 oz.) can Eagle Brand milk
1/4 c. lemon juice

Combine crumbs, 3 tablespoons nuts in 9x13 pan. Bake 10 minutes at 350 degrees. Beat cream cheese until fluffy; add milk, lemon juice and pudding mix. Stir in 1/2 cup nuts and undrained pineapple. Fold in Cool Whip. Spread over crumbs. Refrigerate.