Pineapple Whipped Cream Squares

Hey guys, last week I made pineapple whipped cream squares. I got this recipe from my Nan's homemade cookbook, these were squares my great aunt Weiner used to make. I took a pictures and all that jazz and then Mom took her camera to Halifax with her and didn't get back until yesterday. So, I apologize for the short (or slightly long) delay lately.

These squares only require the oven for the graham cracker crust, but they took me longer than anticipated because of the 2 different layers on top of the crust. Before making these I thought there was only one layer for some reason.

I don't like this particular kind of square, not a fan of pineapple in dessert. But according to coworkers (I brought the majority of the pan to work) and my mom, they were delicious. So if these appeal to you then they are definitely worth making!

Onto other things, this weekend was fun! It was nice yesterday and today so I spent yesterday at the beach with friends and today poolside, nursing a small hangover. So far, the summer hasn't disappointed, loving the unusual hot weather (it seems to be at least 25 most days) amongst other things.

Pineapple Whipped Cream Squares

For the graham crust:

2 & 1/2 cups graham crumbs

1/2 cup butter

For middle layer:

1 cup butter

3 cups icing sugar

1 egg

For top layer:

1 can drained pineapple

2 cups whipping cream

For the graham cracker crust, mix the two ingredients together with a fork, until crumbly. Press into a 9x13' pan. Bake in oven at 350 degrees for 5-8 minutes, until slightly browned at the edges.

For the middle layer, cream butter and icing sugar. Add egg and beat mixture until light and fluffy. Spread over cooled graham cracker crust.

To make the top layer, whip the cream and add small amount of sugar for slight sweetness. Drain pineapple and fold into whipped cream. Spread evenly over middle layer.

Refrigerate for at least 2 hours before serving to allow squares to set.