steps:
In a mixing bowl, combine drained crushed pineapple and vanilla instant pudding mix. Mix until well blended.
Add the melted whipped cream to the bowl and mix until well combined.
Fold in chopped pecans.
In a separate bowl, mix the graham crackers and melted butter together until well combined.
Press graham cracker mixture into bottom of a 9″ x 13″ baking dish.
Spread the pineapple mixture over the graham cracker crust.
Cover & refrigerate at least 2 hours, or to firm.
When you’re ready to serve, slice and enjoy!
Advertisement:
Thanks for your SHARES!
My aunts used to make this, and I thought it was history. Surprise! I found it, and it’s even better!
I loved these so much back then. I’d constantly pester my mom to cook them.
ONE POT MEXICAN RICE CASSEROLE
Pour vinegar in your toilet. Here’s why. This is something plumbers will never tell you
Tex-Mex Baked Beans
Methods to Keep Eggs Fresh Without Refrigeration
Zucchini-Filled Savory Muffins: Moist and Fragrant!
Refresh Your System: Cleansing with Mandarins
It is important to remember that tin cans at home are valuable and should be reused wherever possible.
