steps:
In a mixing bowl, combine drained crushed pineapple and vanilla instant pudding mix. Mix until well blended.
Add the melted whipped cream to the bowl and mix until well combined.
Fold in chopped pecans.
In a separate bowl, mix the graham crackers and melted butter together until well combined.
Press graham cracker mixture into bottom of a 9″ x 13″ baking dish.
Spread the pineapple mixture over the graham cracker crust.
Cover & refrigerate at least 2 hours, or to firm.
When you’re ready to serve, slice and enjoy!
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My aunts used to whip this up, and I thought it was gone for good. But guess what? Found it, and it’s even yummier