Originally posted to Instagram January 16,2020
After the dessert was assembled I realized that my light research was not extensive enough. I returned to google and found out that most people use half of the cookie crumbs on the bottom and the other half on the top. That is not what I did resulting in an excess of bottom crumbs left after retrieving a piece from the dish. So, like a lot of these recipes do as I say not as I do.
And if you aren’t down with raw eggs this would totally work with 4oz cream cheese.
Pineapple Ice-Box Dessert
1 stick butter, room temp
2c powdered sugar
16oz crushed pineapple, drained
1 box vanilla wafers, crumbed
1 pint whipping cream, whipped or 1 container cool whip
Cream butter and sugar about 5 minutes. Add vanilla and eggs and beat until light and fluffy. Spread half the crumbs onto the bottom of a pan and top with the butter mixture. Next layer on the pineapple, top with a few tablespoons of leftover crumbs, top with whipped cream and sprinkle on remaining cookie crumbs. Refrigerate 6 hours or overnight.