Vanilla Pudding And Pineapple Cream Layered Squares

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#117444

serves/makes:

ready in:
2-5 hrs

ingredients

Crust
2 1/2 cups graham cracker crumbs, RESERVING
1/4 cup graham cracker crumbs (for top)
1/2 cup melted butter

Pudding Layer
1 box vanilla pudding and pie filling
2 cups milk

Pineapple Cream Layer
1 large can crushed pineapple, drained
2 cups whipping cream
1 teaspoon vanilla
2 tablespoons sugar

directions

For Crust: Mix together and press into a 9x13 pan. Bake in 350 degrees F oven for 12 minutes. Cool.

For Pudding Layer: Cook pudding on stove top or in microwave until thick (follow package directions). Spread over cooled crust. Cool.

For Pineapple Cream Layer: Whip cream adding sugar and vanilla, until thick. Fold in drained crushed pineapple. Spread over cooled pudding layer. Sprinkle with remaining 1/4 cup of crumbs.

Cover and keep in fridge for several hours. This dessert keeps well for 3-4 days, covered in the fridge.