Pineapple dessert for a crowd
80 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serves 80 | ||
| 2 | eaches | 14oz boxes graham wafers |
| 1 | pounds | Butter, melted |
| 2 | quarts | Milk |
| 10 | eaches | Eggs, slightly beaten |
| 1 | tablespoon | Cornstarch |
| 1¼ | cup | Sugar |
| 5 | teaspoons | Vanilla |
| 5 | eaches | 14oz cans pineapple, including juice |
| 10 | tablespoons | Sugar |
| 10 | tablespoons | Cornstarch |
| Lemon juice | ||
| Whipped cream for garnish | ||
| Wafer crumbs for garnish | ||
Directions
Crush wafers and mix together with melted butter. Pat into 5 9x13 inch pans. Refrigerate for one hour. In large saucepan, combine the milk, eggs, cornstarch, sugar and vanilla. Cook until thick and then pour over the crusts while still hot. In 3 quart saucepan, combine the pineapple (and juice) sugar and cornstarch. Cook until spreading consistency. Add a few drops of lemon juice and then gently pour over top of 'pudding' layer in pans. Chill in fridge overnight. Just prior to serving, layer whipped cream over top and sprinkle with graham wafer crumbs. Origin: Homestyle, Canadian Classics. Ladies of the Royal Purple. Shared by: Sharon Stevens, July/95.
Submitted By SHARON STEVENS On 08-15-95