1 C. pecans, chopped fine
1 T. +1tsp. Brown sugar
1/2 tsp. cinnamon
one stick butter, melted
1tsp. vanilla
small box coconut cream pudding
2 C. milk
20 oz. can crushed pineapple, drained
8 oz. can pineapple tidbits, drained
8 oz. cream cheese
3T. powdered sugar
8 oz. cool whip
Using a food processor, blend the crackers and the pecans together. Mix in brown sugar and cinnamon. Mix in the butter and vanilla until well blended. Press crust mixture into the bottom of an 8x11 pan. Bake at 350 degrees for 10 minutes. Allow to cool.
Mix together pudding mix and milk. Put aside in the fridge.
Using a mixer, blend together cream cheese and powdered sugar. Fold in the cool whip and pineapple until well blended.
After your crust is cooled, spread out the cream cheese and pineapple mixture. Then top with the pudding. Spread evenly on your crust. Refrigerate until ready to eat. Should last 5-7 days in the fridge, unless you eat all in one sitting.
