Wednesday, January 2, 2013
A Bright Dessert to Share
A couple of hours before you make this (or the night before) drain 1 large can of crushed pineapple. Place in a colander or sieve over a small bowl and continue draining until needed.
2 packages graham crackers
1 8 oz. package roasted and salted pistachios in the shell
4 tablespoons sugar
1 stick butter
Start by shelling the pistachios & then grinding them in a blender or mini food processor until they are fine but still have some small chunks. Then grind your graham crackers until finely ground as well. Combine graham crackers, pistachios and sugar in a mixing bowl. Melt 1 stick butter and pour over graham mixture and mix well. Pour into a glass 13x9x2 baking dish and press firmly along the bottom to create an even crust. Refrigerate while you do the next layer.
1 block cream cheese
1/4 cup evaporated milk
1/4 cup crushed pineapple, well drained
1/2 cup powdered sugar
Beat all ingredients together well until smooth. Spread evenly over Layer #1 and refrigerate while you do the next layer.
1 package pistachio pudding
1 cup evaporated milk
3/4 cup milk
Beat for 2 minutes on high with the whisk attachment of your blender. Spread evenly over Layer #2 and refrigerate while you work on the last layer.
1 7-8 oz. jar marshmallow creme
rest of your crushed pineapple
1/2 cup shredded coconut
1/4 cup dry roasted macadamia nut pieces
Beat well until smooth. Drop in small chunks evenly across the top of Layer #3 and smooth as much as you can without disturbing the layer underneath. Refrigerate 2 hours or more to set. Cut into large squares and serve cold. Store in refrigerator.
Posted by April S.