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.
7 oz toasted coconut
1/3 cup chopped maraschino cherries
1/3 cup pecans
Presented by: Melissa Graves, Donna's Old Town Cafe