Pineapple Dream Pie

• Vegetarian

• Produce

  • 1 20 oz can Pineapple

• Baking & Spices

  • 2 cups Powdered sugar
  • 1/4 tsp Salt, Coarse
  • 4 tbsp Sugar
  • 1 8 oz container Topping, whipped

• Snacks

  • 9 oz Cookies

• Dairy

  • 15 tbsp Butter, unsalted
  • 4 oz Cream cheese

Found on dearcrissy.com

Ingredients

• 9 ounces cookies (about 65 vanilla wafers)
• 4 tablespoons sugar
• 1/4 teaspoon coarse salt
• 7 tablespoons unsalted butter, melted
• 2 cups powdered sugar, sifted
• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 8 oz container whipped topping
• 20 oz can crushed pineapple, drained

Directions

• Crust Preheat oven to 350 degrees. Using your food processor, pulse cookies until finely ground. If no food processor, add to 1 gallon plastic bag and roll with rolling pin. Be sure to reserve a few cookies for the top of your pie. Add sugar, salt, and butter to the food processor and pulse until well combined. Firmly press your wafer crumb mixture into bottom and up sides of a 9-inch pie dish. This should give you plenty of crumbs for a nice, thick crust (which I LOVE). Bake until crust is dry and set, about 10-12 minutes. Let cool completely in plate on a wire rack before attempting to fill. Filling Beat the cream cheese and butter together until creamy. Reduce mixer speed and add powdered sugar slowly until well combined. Beat on high speed for one minute. Add a heaping tablespoon of your drained pineapple and stir in. Spread this cream cheese and pineapple mixture over your crust. Fold the remaining pineapple into the whipped topping and spread on top of the cream cheese layer. Crush a few extra vanilla wafers and sprinkle over top of pie for decoration, or decorate with whole vanilla wafers. Refrigerate for at least 4 hours, preferably overnight.