Graham Wafer crust:

20 graham wafers

1/4 cup butter or margarine, let soften

1/4 cup sugar

 

Mix well and press mixture into 9×13″ pan. Bake for 8-10 minutes at 375*. Cool

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Filling:

1 can (19oz.) crushed pineapple

1/2 cup sugar

3 Tbsp. corn starch

Cook in double boiler until thickened; add 1 Tbsp. butter.Let cool completely.

Spread filling on the crust.

Beat 1 pkg. Dream Whip untill stiff. Pour over pineapple, sprinkle with graham crumbs, out a red pitted cherry on each to be a square piece. Refrigerate. Take out 1/2 hour before serving. Cut into squares while cold.

-Ann Neufeld

1 Corinthians 10:31