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Ingredients:
- 1 can (20 ounces) of crushed pineapple, drained
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 tub (8 ounces) whipped topping, thawed
- 1/2 cup chopped pecans
- Graham cracker crumbs (for the crust)
- Melted butter (amount as needed for crust)
Instructions:
- Prepare the Crust:
- In a bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand.
- Press this mixture into the bottom of a 9×13 inch baking dish to form a crust layer.
- Place the crust in the refrigerator to set while you prepare the filling.
- Make the Filling:
- In a large mixing bowl, combine the drained crushed pineapple with the instant vanilla pudding mix. Stir until the mixture is well combined and the pudding mix has dissolved.
- Gently fold in the thawed whipped topping until the mixture is uniform in texture.
- Add in the chopped pecans, folding them into the mixture until they are evenly distributed.
- Assemble the Dessert:
- Take the crust out of the refrigerator and spread the pineapple mixture evenly over the top.
- Smooth out the top with a spatula to ensure even coverage.
- Chill the Dessert:
- Cover the baking dish with plastic wrap or a lid.
- Refrigerate the dessert for at least 2 hours, or until it is firm and chilled. This will allow the flavors to meld together and the dessert to firm up for easy slicing.
- Serve:
- Once the dessert is set, cut it into squares or slices.
- Serve chilled, and enjoy the creamy, dreamy pineapple flavors!
Tips:
- For a crunchier crust, you could bake the graham cracker and butter mixture for about 8-10 minutes at 350°F (175°C) before adding the filling.
- If you want to add an extra touch of pineapple, reserve a few tablespoons of the crushed pineapple to sprinkle on top before serving.
- Ensure that the whipped topping is fully thawed for smooth mixing.
This dessert is perfect for a summer barbecue, potluck, or as a sweet treat after a family dinner. Enjoy your Pineapple Dream Dessert
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