Ingredients
- 1 (14 oz) can crushed pineapple (with juice)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 1 package graham crackers (whole)
- 1/2 cup chopped pecans or walnuts (optional)
- Maraschino cherries for garnish (optional)
Instructions
- Prepare the Pineapple Cream:
- In a large bowl, mix the crushed pineapple (with juice) and the instant vanilla pudding mix until well combined.
- Fold in the whipped topping until smooth and creamy.
- Assemble the Layers:
- In an 8×8 or 9×9-inch dish, arrange a single layer of graham crackers on the bottom.
- Spread half of the pineapple cream mixture over the crackers.
- Add another layer of graham crackers on top.
- Spread the remaining pineapple cream mixture evenly over the second layer of crackers.
- Optional Topping:
- Sprinkle chopped nuts on top for a crunchy texture.
- Garnish with maraschino cherries if desired.
- Chill:
- Cover and refrigerate for at least 4 hours, or overnight, to allow the dessert to set and the crackers to soften into a cake-like texture.
- Serve:
- Cut into squares and serve chilled. Enjoy!
Would you like a variation with coconut or cream cheese added for a tropical twist?