1Bake pie crust on medium size cookie sheet per instructions on the package. You will need to spread crust out over the whole sheet. Let cool when done cooking.
2Cream layer. Cream confectioners sugar with vanilla instant pudding, vanilla extract, butter & milk. Start with a small amount of milk and add more if it needs to be creamier. Would like it to be around creamy peanut butter consistency.
3Spread over cooled pie crust pan. Refrigerate for about 1 hour.
4Mixed well drained crushed pineapple with cool whip. Spread over cream layer. Refrigerate for another hour. Cut into squares. Makes about 15-20 depending on how big you cut them. They are a little messy, you will want to put in cupcake papers after you cut them. They do need to be kept in the fridge. Enjoy!