Pineapple Icebox Cake
-1 package of vanilla instant pudding
- 1 can sliced canned pineapple ,drained
-1 1/2 cups nonfat milk
-24 Cream crackers
-220 g Whipped cream
-1 cup confectioner sugar
-1 cup pineapple juice
In a bowl Whisk pudding and milk. Set aside.
With a hand mixer or in the bowl of a stand mixer, whip the cream and sugar until it just holds, stiff peaks.
Dip cream crackers briefly in pineapple juice and arrange them in the bottom of a dish.
Spread half the pudding mixture over the cream crackers
Place the pineapple slices in a single layer over the pudding.
Repeat with remaining cream crackers, pudding and pineapple.
Top with whipped cream and crushed cream crackers.
Chill for at least 4 hours before serving.