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
Bottom layer:
2 cups graham crumbs
1/2 cup butter, melted
Mix graham crumbs and butter together with a fork and press into a 9 inch pan. Bake at 350º F for 15 minutes. Remove from oven and let cool.
Middle layer:
1/2 cup butter, room temperature
1 cup confectioner’s sugar
Cream butter and confectioner’s sugar in a medium bowl until light and fluffy. Spread over cooled graham crust.
Top layer:
1/2 pint whipping cream
1 tablespoon confectioner’s sugar
1/2 teaspoon pure vanilla extract
2 1/2 cups crushed pineapple, packed in juice, well drained
2 tablespoons 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.
Makes 7 to 9 servings
Bottom layer:
2 cups graham crumbs
1/2 cup butter, melted
Mix graham crumbs and butter together with a fork and press into a 9 inch pan. Bake at 350º F for 15 minutes. Remove from oven and let cool.
Middle layer:
1/2 cup butter, room temperature
1 cup confectioner’s sugar
Cream butter and confectioner’s sugar in a medium bowl until light and fluffy. Spread over cooled graham crust.
Top layer:
1/2 pint whipping cream
1 tablespoon confectioner’s sugar
1/2 teaspoon pure vanilla extract
2 1/2 cups crushed pineapple, packed in juice, well drained
2 tablespoons 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.
