To Prepare First Layer:
1-3/4 c. graham wafer crumbs
3 tbsp. granulated sugar
1/2 c. butter, melted
Preheat oven to 350 deg. F. Using a medium bowl and a fork, combine graham wafer crumbs, sugar, and 1/2 c. melted butter. Pack mixture into 9x12-in. pan. Bake 5-to-7 min. Cool to room temperature before freezing 20 min.
To Prepare Second Layer:
1/2 c. butter, at room temperature
1-1/2 c. sifted icing sugar (“confectioners” sugar or “powdered” sugar)
1/2 tsp. vanilla extract
In a clean medium bowl, cream 1/2 c. butter, gradually beating in sifted icing sugar. Add eggs one at a time, continuing to beat until mixture is smooth and creamy. Add vanilla, combining well. Spread and smooth over crumb base. Return to freezer a further 10 min.
To Prepare Third Layer:
One 14-oz. (398 mL) can crushed pineapple
1-1/2 c. whipping cream
1-1/2 tbsp. icing sugar
Drain juice from pineapple through a fine sieve at least 30 min. Beat whipping cream with icing sugar and whipping cream stabilizer, if desired (see Note). Spread over butter-egg mixture. Freeze a further 10 min. to firm before dotting with pineapple. Cover and refrigerate 24 hr. before serving. Serves 10-to-12.
Note: To stabilize whipped cream, see:
Tomorrow: I’m off again, to continue working on a large writing project.