1 1/4cups+ 3 tablespoons graham cracker crumbs* (divided)(122 grams)
1/4cupbutter (melted)(53 grams)
* You can also use your favourite cookie crumbs or my favourite digestive cookie crumbs.
1/4cupbutter softened(53 grams)
1/2cuppowdered / icing sugar(60 grams)
1 3/4cupswhipping or whole cream(420 grams)
1can crushed pineapple (drained very well wring out the excess liquid with your clean hands)*
*15 or 20 ounces, I usually use the 15 ounce can.
In an 8 inch (20 cm) square or round freezer safe baking dish combine crumbs and melted butter, press down firmly in the pan. Place the pan in fridge and continue with the filling.
In a medium bowl cream well the softened butter and powdered sugar. Add the egg* and beat until smooth then add vanilla. Spread over the crumbs as evenly as possible.
In a medium bowl, whip the cream until thick peaks form, then fold in the well-drained pineapple (medium or large can depending on how much pineapple you prefer) and then spread over the cream filling. Sprinkle with 3 tablespoons of the cookie crumbs. Place the dessert in the freezer for at least 5 hours or better still over night. Let thaw before serving. Enjoy!
*For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized egg products and pasteurized eggs available.