Crush graham crackers and melt butter in a bowl.
Add crushed graham crackers and sugar to bowl and mix with butter.
Put a layer of graham cracker crust in each mason jar and press well into bottom.
Reserve a little bit of the pineapple in a small bowl.
Place the rest of the pineapple with juice in a large bowl.
Add the two boxes of pudding mix.
Mix until combined then fold in the carton of whipped topping.
Place immediately into the jars on top of the graham cracker crust.
Use a bit of the reserved pineapple and remaining graham cracker crust to garnish the tops.