Ingredients:
1/2 stick of butter 1 cup of heavy whipping cream 2 teaspoons of vanilla 1 cup of powdered sugar 8oz of cream cheese 1/2 cup of fresh pineapple chopped finelyDirections:
Combine the Calhoun Bend Mill Cherry Crunch Mix with 1/2 stick of melted butter and stir until crumbly. Place in the oven at 350 degrees for 10 min (stir at 5 min) and let it cool. Make the whipped cream by mixing the heavy whipping cream with 1/2 cup of powdered sugar and 1 teaspoon of vanilla. Mix until you get stiff peaks. Place in a piping bag or ziplock bag and let it cool in the fridge. Mix the cream cheese, 1/2 cup of powdered sugar, 1/2 teaspoon of vanilla, and 1/2 cup of finely chopped pineapple. Gently fold in about half of the whipped cream mixture. Let the mixture cool in the fridge for 30+ minutes. Using a dish of your choice place a layer of the crunch mix on the bottom, then a layer of the cream cheese mixture, and then a layer of whipped cream. Top with pineapple and cherry crunch mix. Serve and ENJOY 