Pineapple Pecan Cream Cake
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- 1/2 - lb. vanilla wafers, crushed
- 1/2 - cup soft butter
- 1 - cup powdered sugar
- 1 - cup heavy cream, whipped
- 3/4 - cup chopped pecans
- 1 - 15-1/4 oz. can crushed pineapple, drained.
1Put 1/2 of crushed wafers on bottom of a 8 x 10 Pyrex dish.
2Mix butter and sugar
3Fold pecans and pineapple into whipped cream.
Fold this into the butter and sugar mixture.
4Spoon mixture over crumbs in pan.
5Cover with remaining wafer crumbs.
6Chill in the refrigerator at least 3 hours or make a day in advance.