1 cup graham crumbs
1/4 cup melted butter
2 tbsp. sugar
1 can 14oz crushed pineapple (drain and reserve juice)
1 pkg. 6 oz vanilla pudding mix
1 envelope 2oz whipped topping mix
Combine graham crumbs, butter and sugar. Reserve 1/4 cup mixture for topping. Press remaining mixture into bottom of 8" square pan. Bake at 375 F for 8 minutes. Cool. Measure juice drained from pineapple and add cold water to make 2 1/2 cups. Combine in saucepan with pudding mix. Cook over medium heat stirring until mixture comes to full boil. Add pineapple. Cool 5 minutes. Pour over crumbs in pan. Chill. Spread with whipped topping and sprinkle with reserved crumbs. Chill and store in refrigerator. Cut into squares and serve. Makes about 9 servings.