If you love pineapple and whipped cream together, this is your easiest creation for a hot summer day. Serves about 20 and is quick to make but is always delicious.
Easy, no bake
21/2 cups crushed graham cracker crumbs
1/4 cup melted butter
1/4 cup unsweetened coconut
1 15 oz. can of crushed pineapple, drained, save juice.
2 cups whipping cream, whipped
1/2 cup, 1 stick, soft creamed butter
1 1/2 cups confectioners sugar
Enough pineapple juice to make a soft icing
Combine first 3 ingredients (reserving 1/2 cup of the crumbs) and press into a 9×12 pan.
Blend butter and confectioners sugar in a mixer bowl, and add only enough juice to make a soft icing.
Spread over crumb crust.
Combine crushed pineapple and whipped cream, then spread on top of icing.
Sprinkle remaining crumbs over surface. Refrigerate 2-4 hours.
Cut in squares, decorate each square with a fresh mint leaf.