3 cups crumbs Graham
3/4 cup butter Salted
3/4 cup butter soft
21/4 cup sugar powder (sugar powder)
1 teaspoon vanilla
2 crushed pineapple, drained (about 1 cup)
Whipped topping 1 1/2 cup whipping cream,
3 tablespoons of powdered sugar (powdered sugar),
2 teaspoons of vanilla
Preheat the oven to 350. Lightly sprinkle a 13 x 9 saucepan with a cooking spray. Sit aside.
In a medium bowl, mix the cracking crumbs Graham and butter until well combined and crumble. Press in a prepared pan.
Bake for 10 minutes, then cool completely on a wire rack.
In a separate bowl, mix butter, powdered sugar, eggs and vanilla with an electric mixer until smooth.
Spoons fall over the shell (as soon as they are completely cool), and gently soft to form an equal layer.
Bake for 10-12 minutes, then remove and allow it to cool completely on a wire rack.
Whisk the whipped cream with powdered sugar and vanilla in a medium bowl until thick and solid.
My juice juice is canned pineapple.
Mix the whipped cream and pineapple together and spread evenly over the cooled butter filling.
If you want to make it more luxurious, decorate the dessert by spraying the Graham cracker crumbs.
Cover and cool until ready to serve, at least two hours
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