Pineapple Jars

Thursday, August 16, 2012

Pineapple Cup
In college, I loved to 'go home' with my friends on weekends or over break.  I loved to see where they lived, what their parents were like, meet their hometown friends...  It was always so fun, and sometimes I clicked and felt like part of the family, which was...there's nothing better.

Of course, one of the best things was to spend time in the kitchen, helping with cooking, and visiting while cleaning up afterwards.  It's how I learned to make a lot of the dishes I still make to this day -- including this one, that one of my friends and mom called 'pineapple delight' -- which somehow sounds so deliciously retro.  Perfect in the summer!

Pineapple Delight, Pineapple Jars
Can be made in an 8x8 pan, or about 8 of the jelly-size Mason jars

2 cups graham cracker crumbs
1/2 cup butter, melted (although sometimes I use a bit more, use to your taste once mixed w crumbs)
1-1/2 cup confectioners' sugar
1 egg
1/2 cup butter, softened
1 tsp vanilla
1 cup sweetened whipped cream (so you'll need about 1/2 cup cream to whip to make this in volume + 1 tbsp confectioners' sugar )
1 small can crushed pineapple, drained -- or use fresh that has been marinated in extra pineapple juice overnight so as to make it a little softer and juicier.

In a bowl mix the graham cracker crumbs and the melted butter.
Either completely line the bottom of the pan with the mixture, or divide it evenly among the jelly jars.
In a Kitchenaid or large bowl by mixing by hand, bring together the confectioners' sugar, egg, softened butter, and vanilla.
Spread that mixture on top of the crumb layer.
Whip the cream to medium peaks (between soft and stiff peaks), spread on top.
Sprinkle the pineapple on very top.
Refrigerate at least two hours.

Pineapple Cup

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