Pineapple cream torte
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Vanilla wafers, crushed |
| ¼ | cup | Butter, melted |
| 2 | Eggs | |
| 1 | pinch | Salt |
| 1½ | cup | Confectioners sugar |
| ½ | cup | Butter, softened |
| 1 | cup | Whipping cream |
| ½ | teaspoon | Vanilla |
| 1 | can | (13 oz) crushed pineapple, well drained |
Directions
Reserving a ¼ cup vanilla wafer crumbs for the top, mix remaining crumbs with melted butter. Pat evenly on the bottom of an 8 x 12 x 2" pan. Mix until very creamy the eggs, salt, confectioners sugar and ½ c softened butter. Carefully spread over the vanilla wafer crust. Spread the pineapple evenly over this layer. Whip the cream, add vanilla, spread over the pineapple; sprinkle with remaining vanilla wafer crumbs. Refrigerate 6 hours or overnight. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Peggy Makolondra <pmakolon@...> on Apr 3, 1997