Pineapple Torte

Juli Cachat knocks it out of the park with this recipe!

Pineapple Torte
Refreshing dessert just in time for picnic season!  Brought to you by Juli Cachat, a Buyer’s Agent on the Ryan Reynolds Team.

1 cup margarine, divided
2 boxes mini vanilla wafers
1 pound bag powdered sugar
1 can crushed pineapple in juice (drained and juice reserved)
1 pint heavy whipping cream
9×13 pan

  1. Grease pan with small amount of margarine (about 1 Tablespoon).
  2. Crush 1 box mini vanilla wafers and mix with ¼ cup melted margarine. Once mixed, press into the bottom of a 9×13 pan and set aside.
  3. Cream together ½ cup melted margarine and 1 pound powdered sugar. Consistency should be that of paste. If too thick, add some of the reserved pineapple juice — 1 Tablespoon at a time. If too thin, add more powdered sugar.
  4. Once thoroughly mixed, spread over crushed mini vanilla wafers (this will be difficult and swearing is permitted!).
  5. Beat heavy whipping cream until stiff peaks form. Then, gently fold in drained crushed pineapple. Once well mixed, spread over powdered sugar layer.
  6. Finish off with a layer of roughly crushed vanilla wafers. Use as little or as much as you would like.
  7. Cover and place in refrigerator 6-24 hours before serving.
  8. Enjoy!

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