1Cook together first 5 ingrediences low heat, until thick. Let cook completely or it will run. Put pineapple mixture between three vanilla waffers and not ontop, only between. Spread thawed whipped cream, if fozen, on the outside of the whole
2dessert, sides and tops completely cover. Refridgerate until the next day. The vanilla waffers will be soft enough to use a fork to eat.
3For a quicker and easier version use a 9X13 glass pan and layered it with waffers on the bottom, pineapple mixture spread on top, another layer of waffers, and then instead of just cool whip, I beat together 1- 8oz. cream cheese, 1 cup confectionery sugar and 1 container cool whip folded in and put that on top. Refridgerate overnight.