Facebook Friday: Pineapple Squares

Last week, I introduced a new topic on Teatime with Tina – Facebook Friday: Recipes

This week, I’m sharing a recipe for Pineapple Squares that has been making the rounds on my Facebook feed.

When posting recipes (and other information), I really try to be thorough and give credit to the original – even if it was just something that inspired me to create a new recipe of my own. For these Pineapple Squares, I searched all over the internet trying to find the original source for this recipe on a website or blog.

Moms Recipe Collection

The Facebook version, gives credit to: ~Susan~@MomsRecipeCollection and one other blog mentioned Susan Harder~MomsRecipeCollection. I finally found her on Google+ and discovered she had a group on Facebook called MomsRecipeCollection. Unfortunately, it is a closed group and it would appear that she is not accepting any new members.

Either way, I would not have been able to pin it from Fabebook and I couldn’t find a website with a “pinnable” version. So, here is today’s Facebook Friday Recipe

Pineapple Squares

Crumb Base

2 1/4 cups graham wafer crumbs
1/2 cup melted margarine (or butter)

Filling – version 1

  • 1 large package, vanilla pudding
  • 1 cup whipping cream
  • 2 tins (14 oz) crushed pineapple, well drained

Filling – Version 2

  • 1 large package, vanilla pudding
  • 1 cup whipping cream
  • 1 package cream cheese
  • 2 tins (14 oz) crushed pineapple, well drained

Notes

Pudding: You may use instant or cooked, but allow cooked pudding to cool.
Whipping Cream: You may also nutri-whip or my preference Cool Whip
Crumbs: You can use crushed Chex cereal to make it Gluten Free (GF)

Directions

  1. Mix graham wafer crumbs with melted margarine and pat into a 9×13 pan. Keep some crumbs aside for topping. Bake at 350°F for a few minutes. Remove from oven and let cool.
  2. Prepare vanilla pudding as directed on package. If using cream cheese, whip cream cheese and fold in to pudding. Spread pudding mixture onto baked crust.
  3. Whip cream and fold in pineapple. Spread on top of pudding layer.
  4. Sprinkle with reserved crumbs. Cool in fridge overnight.

~Enjoy

I think this looks delicious and would be great for a lighter dessert on a warm, summer day. I plan to try it soon.

Did you enjoy today’s Facebook Friday Recipe? Are you going to try making this (or maybe pin it for later)?

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