Preheat oven to 350 for crust

For Cookie Crust:

1 package Pecan Sandy cookies, finely crumbled

4 T. butter melted

Mix together and press into baking dish. Bake at 350 for 10 minutes.

For Pineapple Pudding

In large mixing bowl, mix together:

1- 20 oz can crushed pineapple In heavy syrup

1 package instant vanilla pudding

1 cup milk

1 cup sour cream

Mix together and pour onto baked crust.

In same large mixing bowl mix the following:

8 oz pack cream cheese, softened

1 can sweetened condensed milk

1-8 oz tub whipped topping

Mix together and spread on as a second layer.

Garnish with:

7 oz toasted coconut

1/3 cup chopped maraschino cherries

1/3 cup pecans

Presented by: Melissa Graves, Donna's Old Town Cafe

Date: 2/4/2014