Pineapple Icebox Cake
By: Alexia Papadopoulou
Published: Tuesday, April 28, 2015 - 10:57am

Ingredients




-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

Preparation

1 In a bowl Whisk pudding and milk. Set aside. 2 With a hand mixer or in the bowl of a stand mixer, whip the cream and sugar until it just holds, stiff peaks. 3 Dip cream crackers briefly in pineapple juice and arrange them in the bottom of a dish. 4 Spread half the pudding mixture over the cream crackers 5 Place the pineapple slices in a single layer over the pudding. 6 Repeat with remaining cream crackers,  pudding and pineapple. 7 Top with whipped cream  and crushed cream crackers. 8 Chill for at least 4 hours before serving.