Place 1 1/2 cups of the vanilla wafer crumbs in the bottom of a 9 x 9 inch square pan. Set aside.
In a large bowl, combine the vanilla pudding mix and the cold milk. Whisk until thickened, about 2 min. Add the drained pineapple and chopped nuts, and mix well.
Spread the mixture over the crumbs in the pan. Spread whipped topping over the pineapple mixture. Place the remaining 1/2 cup of the crumbs on top.
Refrigerate at least 2 hours before serving.
Per Serv: 238 cal, 4g fat, 1mg chol, 220mg sod, 44g carb, 3g pro, and 1g fiber
Ann's note: you can toast nuts in the microwave. Put on a microwaveable plate/dish and turn micorwave on high for 1 - 2 min. Stir every 30 seconds and remove from oven when browned. Watch that they don't' burn.
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