°560 ml (2 1/4 cups) crushed graham crackers
°125 ml (1/2 cup) melted butter
°375 ml (1 1/2 cups) icing sugar
°125 ml (1/2 cup) butter
°1 can 398 ml crush pineapple
°250 ml (1 cup) whipped cream
Preheat oven 180°C (350°F).
In a bowl, combine the crushed graham crackers with the melted butter.
Butter a 20-cm (8-inch) square baking dish, then spread the graham cracker mixture on it.
Bake for 15 minutes.
Scoop out 125 ml (1/2 cup) of the cooked cookie mix and set aside in a bowl for garnish.
Even out the cookie mixture in the pan by pressing down with the back of a spoon.
In another bowl, whisk the icing sugar with the butter and the eggs. Pour the mixture into the mold. Level the surface.
Spread pineapple and whipped cream over icing sugar mixture. Cover with reserved graham crackers.
Keep in cool until serving.
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