2½ cups graham cracker crumbs (see note)
½ cup melted butter
(I added ¼ cup of white sugar)
Mix and press into a 9" x 13" baking dish and bake at 350F for 12 minutes then cool.
.
PUDDING LAYER
1 box vanilla pudding
2 cups milk
Cook per box directions and spread over cooled crust
NOTE: I used a 3.4 ounce of instant pudding
.
PINEAPPLE CREAM LAYER
1 large can of crushed pineapple drained well
2 cups whipping cream
1 teaspoon vanilla
2 tablespoons white sugar
Whip the cream, vanilla and sugar together until you get stiff peaks. Fold in the pineapple (I squeezed it dry with my hands) then spread the pineapple-cream over the pudding layer. Chill in the fridge for several hours before serving.
NOTE: The original recipe on the MGCC site, said to reserve ¼ cup of the graham cracker crumbs to sprinkle over the top of the pineapple cream layer (for decoration).
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