Pineapple cream torte

Yield: 1 Servings

Measure 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

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

Similar recipes