| 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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