1 cup chopped almonds
1 cup butter or margarine
1 small egg, beaten
1 tablespoon distilled white vinegar
1 cup sour cream
1 small onion, diced
2 (8 ounce) packages cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
3 cups crushed pineapple, drained
1 (12 ounce) package frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
1 (9 inch) prepared chocolate frosting
1 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch square baking dish.
Combine almonds with butter or margarine in a small saucepan; simmer over medium heat, stirring occasionally, until almonds are tender. Remove from heat, and add vinegar, bread crumbs, egg, white vinegar, sour cream, onion, and cream cheese. Mix together and transfer to prepared pan. Chill for 2 hours in refrigerator.
Stir whipped topping into chilled crust. Place frosting inside prepared pan to prevent sticking. Chill for 5 to 7 hours or until set. Cut into small squares.
Place 1/2 cup whipped topping over pie. While whipped topping is chilling, decorate with 1 cup pecans. Remove pec