Enjoy these great summer days with a refreshing exotic dessert!
Amazing Pineapple Wonder 1 can Milnot 8 oz. cream cheese, softened ¾ c. sugar 1 tsp vanilla 1 cup chopped pecans 20 oz. can crushed pineapple, drained
Beat Milnot until stiff. Add sugar and cream cheese - whip together; Combine with vanilla and pineapple. Add pecans and mix all together. Pour over crust. Add graham cracker crumbs and chopped pecans on top. Refrigerate.
Graham Cracker Crust 3 cups graham cracker crumbs ½ cup granulated sugar or brown sugar ½ cup melted unsalted butter 1 cup chopped pecans
Add 16 full-size graham crackers and pecans to food processor and pulse until coarsely ground. Add sugar and butter and continue to pulse until finely ground and completely combined.
Press crust mixture into baking dish, but do not press it down too hard - only just enough to get the crumbs into shape. This will help to avoid crust from being too hard. Bake crust at 350 degrees for 10 minutes. If crust puffs up, press down with the back of a measuring cup. Let the crust cool completely before pouring the filling. If you wish a NO BAKE crust, mix crust ingredients and press down in baking dish, chill crust in the refrigerator for one hour or 2 plus hours before adding the filling.
Etc.— If you are watching your calories, use a low-fat cream cheese and low-fat Milnot. Try Splenda instead of granulated. Remember to follow the directions on the Splenda bag for amount of Splenda to correlate with the measurements in the recipe. A big thank you to my great girl friend, Connie Marks, for this great recipe. Thanks for sharing.