The great cooks over at Mennonite Girls Can Cook posted this recipe a few days ago. Their original recipe was for a 9" x 13" pan (I made a pie). It was a little soft for a pie, so next time I'm definitely making the 9"x13", but man-o-man is it delicious!!! It is super simple to throw together and it keeps beautifully in the fridge for 3 or 4 days. If you have a potluck, family gathering, or company coming this weekend, I hope you give this recipe a try; it will be a big hit with everyone from the little guys to Grandpa!! CRUST
2½ cups graham cracker crumbs (see note)
½ cup melted butter
(I added ¼ cup of white sugar)
Mix and press into a 9" x 13" baking dish and bake at 350F for 12 minutes then cool.
1 box vanilla pudding
2 cups milk
Cook per box directions and spread over cooled crust
NOTE: I used a 3.4 ounce of instant pudding
PINEAPPLE CREAM LAYER
1 large can of crushed pineapple drained well
2 cups whipping cream
1 teaspoon vanilla
2 tablespoons white sugar
Whip the cream, vanilla and sugar together until you get stiff peaks. Fold in the pineapple (I squeezed it dry with my hands) then spread the pineapple-cream over the pudding layer. Chill in the fridge for several hours before serving.
NOTE: The original recipe on the MGCC site, said to reserve ¼ cup of the graham cracker crumbs to sprinkle over the top of the pineapple cream layer (for decoration).