1 (3 ounce) can instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple
1 quart milk
2 1/2 cups white sugar
1 teaspoon vanilla extract
1 (15 ounce) can sliced almonds
1 cup chopped pecans
In a medium bowl, mix instant vanilla pudding mix and whipped topping. Fold in pineapple, milk, sugar, vanilla and almonds. Pour into pie crust. Chill at least 2 hours before serving.