| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Vanilla wafers, crushed |
| 1/4 | c | Butter, melted |
| 2 | Eggs | |
| 1 | pn | Salt |
| 1 1/2 | c | Confectioners sugar |
| 1/2 | c | Butter, softened |
| 1 | c | Whipping cream |
| 1/2 | ts | Vanilla |
| 1 | cn | (13 oz) crushed pineapple, well drained |
INSTRUCTIONS
Reserving a 1/4 cup vanilla wafer crumbs for the top, mix remaining crumbs with melted butter. Pat evenly on the bottom of an 8 x 12 x 2" pan. Mix until very creamy the eggs, salt, confectioners sugar and 1/2 c softened butter. Carefully spread over the vanilla wafer crust. Spread the pineapple evenly over this layer. Whip the cream, add vanilla, spread over the pineapple; sprinkle with remaining vanilla wafer crumbs. Refrigerate 6 hours or overnight. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Peggy Makolondra <pmakolon@mail.wiscnet.net> on Apr 3, 1997
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