In a bowl, mix eggs and milk and a wire whisk until blended.
In a large batter bowl mix dry ingredients with a wire whisk.
Add milk mixture to the dry mix, stirring with a wire whisk.
Cook in the microwave on full power 6-8 minutes stirring well with the wire whisk after each 2 minute intervals until slightly thick. Whisk custard pudding really well, smoothing out all lumps.
Only cook the custard pudding until it starts to thicken. Do not overcook.
Add butter, vanilla, and crushed pineapple with juice.
Stir well; set aside.
In an oblong serving dish, arrange a layer of butter cookies evenly in the bottom.
Pour a third of the custard pudding mixture over the butter cookies.
Repeat the layers two more times.
Arrange another layer of the outer cookies evenly on the last layer of the custard pudding.
Refrigerate at least 4 hours before serving.