Pineapple Sour Cream Delight

Kay K. Smith, Class of 1961

Crust:

• 4 Tbsp powdered sugar
• 2 blocks butter or margarine (1/2 lb)
• 2 cups flour

Mix together and spread in 9×12-inch pan at 350 degrees till golden brown. Cool.

Filling:

• 1 Tbsp granulated sugar
• ½ cup milk
• 1 can crushed pineapple (20-oz), drained very well
• 2 small boxes instant vanilla pudding
• 2 containers (8-oz each) sour cream

Mix all ingredients together and chill, then spread over cooled crust.

Topping:

Spread 1 medium-size container of Cool Whip over filling and garnish with finely chopped walnuts (approximately 1/4 cup).

NOTE: Any other type of fruit can be substituted for the pineapple in the same amount.