Pineapple Walnut Layered Dessert – a delicious recipe with vanilla wafers, butter, sugar, vanilla, pineapple, walnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Crush vanilla wafers to fine crumbs. Set aside 2 Tbls. Cream butter on mixer to consistency of mayonnaise; add sugar gradually while continuing to cream. Add thawed Cool Whip. Do not mix too much or it will go flat. Add vanilla and mix well. combine pineapple and walnuts and stir until well mixed.", "Cut a piece of wax paper to fit the bottom of a 9"" spring form pan. Press 1/3 of the wafer crumbs onto the bottom of the pan. Spread with 1/3 of the pineapple mixture and continue to alternate and layer, ending with the pineapple on top. Scatter the reserved 2 Tbls. of wafers on top. Cover with foil and freeze until ready to use. Remove from freezer about 1 hour before serving time.", "(you can also use a 2 quart glass casserole dish, 8"" x 11.5"" x 2"").", "Layers.", "_________________ Pineapple.", "_________________ Wafers.", "_________________ Pineapple.", "_________________ Wafers.", "_________________ Pineapple.", "_________________ Wafers.", "Note: remove the sides of the spring form pan and the wax paper on the bottom before slicing the dessert."]
931
kcal
Calories
65
g
Fat
74
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (12 ounce) package vanilla wafers, finely crushed, 1 cup butter (sweet, unsalted only), 1 cup sugar, 12 ounces thawed Cool Whip (or 2 8oz.), and more.
Yes, Pineapple Walnut Layered Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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