Tis the season of cookies and squares, and although these don't pop into my head when I think of Christmas, they’re a welcome addition to any festive platter nevertheless. Not only are they light and fluffy and refreshing - making them the perfect cap to those heavy Christmas meals - but they're also super easy to make. Not to mention, versatile - if you switch out your square pan for a round pan, you've got yourself a fancy little pie! ;)
Tip: If you’re a bit paranoid about using raw eggs in the recipe, leave them out, or better yet, skip the middle layer altogether and just double up on the top whipped layer.
- 1/2 cup Melted Butter
- 2 1/2 cups Graham Wafer Crumbs
- 1 1/2 cups Icing Sugar
- 1 can Cream (ie: Fussell's) with 2 tbsp of Sugar OR 1 pkg of Dream Whip (I used dream whip for this version)
- 1/2 cup Butter
- 2 Eggs
- 19oz can Crushed Pineapple
1) Mix crumbs with melted butter; press into a well-greased 9inch square pan (or round if you're opting for the pie version). Bake at 350 degrees F for 10-15 minutes.
2) Cream together butter, icing sugar and eggs. Beat until very light, then spread over the crumbs.
Note: Ensure your butter has reached room temperature, otherwise you will be left with butter bubbles in your mixture which are just plain nasty to bite into.
3) In the meantime, drain the pineapple and fold into the cream; otherwise, prepare the Dream Whip according to package instructions and drain/fold in your pineapple.
|This alone is AMAZING! Pineapple and whip go so good together!|
4) Finally, spread the whipped layer over the butter mixture and top with additional crumbs. Place in the fridge for 2-3 hours before serving/cutting. When you're ready to cut them, you should be able to pop the entire dessert out onto a serving platter by lifting the crust with utensils (this will avoid scratching whatever pan you made it in).