Ingredients

The following ingredients have 12 Servings
  • 10 ounces shortbread cookies (crushed)
  • 8 tablespoons (113g) unsalted butter (melted)
  • 1 3.4 ounce box instant vanilla pudding mix
  • 20 ounce can crushed pineapple
  • 8 ounces Cool Whip (divided)

Instruction

  • Mix crushed cookies and melted butter. Press into the bottom of an 8x8-inch or 9x9-inch pan.
  • Stir together pudding mix, pineapple, and half the cool whip container. Spread evenly over crust.
  • Top with remaining cool whip and more crushed cookies, if desired. Chill at least 2 hours before serving.
  • Store in refrigerator covered for up to 3 days.