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.
-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 9×13 pan. Bake in 350º oven for 12 minutes. Cool.
-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.