This is a wonderful, cool dessert that will evoke thoughts of the tropics. Prepare it early in the day to set, and serve with a garnish of fresh fruit. It will disappear fast, but if you’re lucky enough to have leftovers it will taste even better the next day.
Makes 7 to 9 servings
500 ml (2 cup) graham crumbs
125 ml (½ cup) butter, melted
Mix graham crumbs and butter together with a fork and press into a 20-cm (8-inch) pan. Bake at 180º C (350º F) for 15 minutes. Remove from oven and cool.
125 ml (1/2 cup) butter, room temperature
250 ml (1 cup) confectioner’s sugar
Cream butter and confectioner’s sugar in a medium bowl until light and fluffy. Spread over cooled graham crust.
250 ml (1/2 pint) whipping cream
15 ml (1 tbsp) confectioner’s sugar
2 ml (1/2 tsp) pure vanilla extract
1 can 540 ml (19 fl oz) crushed pineapple, packed in juice, well drained
30 ml (2 tbsp) graham crumbs
Beat cream, confectioner’s sugar and vanilla until stiff peaks form. Fold in drained crushed pineapple (reserve juice for another recipe). Spread over the middle layer and sprinkle graham crumbs over the top. Refrigerate until set. Cut into squares and serve.