| 1 | Can (20 oz.) | Pineapple tidbits |
| 1 | Pkg. ( 3 1/8 oz.) | Vanilla pudding and pie filling (not instant) |
| 1 | Pkg. (3 oz.) | Jell-O brand lemon gelatin |
| 1 | Carton ( 4 oz.) | Non-dairy whipped topping |
| 2 | Cups | Vanilla cookie crumbs |
| 1/4 | Cup | Melted butter |
Drain pineapple and reserve the juice. Add water to juice to make 2 cups of liquid. Combine pudding mix, gelatin and measured liquid in a medium saucepan. Cook over medium heat, stirring until mixture comes to a boil. Pour into a bowl; chill until thickened. Fold thawed topping into pudding mixture. Meanwhile, combine cookie crumbs with the melted butter. Press into a 9-inch square baking pan. Bake at 375° for 8 minutes; cool. Pour pudding mixture into cooled crust. Top with pineapple. Chill about 2 hours or until firm.