• 2 1/2 cups Graham cracker crumbs
  • 1 stick Unsalted butter, melted
  • 4 tablespoon Granulated sugar

  • 8 oz Cream cheese, softened
  • 1 stick unsalted butter, softened
  • 2 1/4 cups Powdered sugar
  • 1 (20 ounces) can crushed pineapple, very well drained
  • 1 cup Heavy whipping cream
  • 1/2 teaspoon Vanilla extract

  1. TO MAKE THE CRUST- Spray a 9 x 9 inch pan with a non stick
    spray. Set aside.
  2. In a medium dish combine graham cracker crumbs, melted
    butter and sugar. Press ½ of the mixture on the bottom of the pan. Save the
    rest for later.
  3. TO MAKE THE FILLING – In a large dish beat heavy whipping
    cream until stiff peaks form. Set aside.
  4. In a separate large dish beat, at low speed, cream cheese,
    butter, powdered sugar and vanilla until creamy.
  5. Stir in pineapple. Fold in the whipped cream. Spread over
    the graham cracker layer.
  6. Top with the remaining graham cracker mixture

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