Yield: 8 Servings
|1½ cup||Vanilla wafer cookie crumbs|
|¼ cup||Butter; melted|
|2 packs||Pistachio instant pudding|
|3 cups||Half & half|
|20 ounces||Crushed pineapple; drained|
|1 cup||Heavy cream|
|2 tablespoons||Confectioners sugar|
|Almonds or pistachio; crushd|
In a bowl, mix cookie crumbs, amaretto and butter. Press mixture firmly into an ungreased 9" pie plate. In a bowl, combine pudding mix and half & half until smooth. Gradually beat in Amaretto. Fold in pineapple. Turn mixture into pie plate. Chill until thick. When ready to serve, whip cream with sugar and vanilla until thick. Spoon cream around outter edge of pie.
Sprinkle with crushed nuts.
Shared by DSIREN@... on Dec. 21, 1997.
Posted to recipelu-digest Volume 01 Number 391 by Badams <adamsfmle@...> on Dec 21, 1997