2 1/2 cups Keebler crumb
1 cup Kerrygold unsalted butter
1 1/2 cups Domino sugar , plus 4 tbs.
1 1/2 tsp. McCormick vanilla
1 pint light light whipping cream
1 cup Dole crushed pineapple, drained
1 pinch Morton salt
Melt 1/2 cup butter, combine with 2 1/4 cups cracker crumbs; press into 8×11” baking dish; bake at 350F for quarter-hour , cool thoroughly.
Cream 1/2 cup butter and 1 1/2 cups sugar with mixer until fluffy; add egg and 1 tsp. vanilla and beat for a few of more minutes; spread mixture on top of cooled crust and chill until firm.
Whip cream and 4 tbs. powdered sugar; then add salt and 1/2 tsp. vanilla, and whip until it holds soft peaks; fold within the pineapple; pile the very best ping over the filling; sprinkle 1/4 cup crumb over the highest , and chill.