°1 can of crushed pineapple, drained (20 ounces)
°1 package instant vanilla pudding mix (3.4 ounces)
°1 tub whipped topping, thawed (8 ounces)
°1/2 cup chopped pecans
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!

Continue Reading in next page

Leave a Comment