Pineapple Squares

Recently my sister reminded me of this simple dessert our Mom used to make.

I have changed it just a little.

It was submitted to The Mennonite Treasury of Recipes, by Mrs Block and Mrs Olfert,

both from Steinbach Manitoba, where my Mom spent some of her growing up years.

When I was growing up our family would take the trip from BC to Steinbach, Manitoba to visit

grandparents and relatives. I have fond memories of those visits.

Crust:

-2 1/2 cups graham crumbs (set aside 1/4 cup of dry crumbs for top)

-1/2 cup melted butter

Mix together and press into a 9x13 pan. Bake in 350º oven for 12 minutes. Cool.

Pudding Layer:

-1 box vanilla pudding and pie filling

-2 cups milk

Cook pudding on stove top or in microwave until thick. (follow package directions)

Spread over cooled crust. Cool.

Pineapple Cream Layer:

-1 large can crushed pineapple, drained

-2 cups whipping cream

-1 tsp vanilla

-2 tbsp sugar

Whip cream adding sugar and vanilla, until thick. Fold in drained crushed pineapple. Spread over cooled pudding layer. Sprinkle with remaining 1/4 cup of crumbs. Cover and keep in fridge for several hours. This dessert keeps well for 3-4 days, covered in the fridge.

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