Pineapple dessert for a crowd

80 servings

Ingredients

Quantity Ingredient
Serves 80
2 eaches 14oz boxes graham wafers
1 pounds Butter, melted
2 quarts Milk
10 eaches Eggs, slightly beaten
1 tablespoon Cornstarch
1¼ cup Sugar
5 teaspoons Vanilla
5 eaches 14oz cans pineapple, including juice
10 tablespoons Sugar
10 tablespoons Cornstarch
Lemon juice
Whipped cream for garnish
Wafer crumbs for garnish

Directions

Crush wafers and mix together with melted butter. Pat into 5 9x13 inch pans. Refrigerate for one hour. In large saucepan, combine the milk, eggs, cornstarch, sugar and vanilla. Cook until thick and then pour over the crusts while still hot. In 3 quart saucepan, combine the pineapple (and juice) sugar and cornstarch. Cook until spreading consistency. Add a few drops of lemon juice and then gently pour over top of 'pudding' layer in pans. Chill in fridge overnight. Just prior to serving, layer whipped cream over top and sprinkle with graham wafer crumbs. Origin: Homestyle, Canadian Classics. Ladies of the Royal Purple. Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 08-15-95

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