Step 1: Combine crumbs, butter and sugar (reserve 1/4 cup for topping)
Step 2: Press into a 8x8 or 9x9 pan, bake at 350 for 8 minutes, cool
Step 3: Measure the reserved juice from the crushed pineapple, add enough water to make 2 1/2 cups
Step 4: In saucepan over medium heat whisk together the 2 1/2 cups liquid and pudding mix add crushed pineapple and cook for 5 minutes
Step 5: Cool for five minutes and pour over crumbs in pan, chill
Step 6: Spread with the whipped topping, sprinkle with reserved crumbs. Refrigerate
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