24 April 2013

Heaven in a Baking Dish

I took this lovely no-bake "cake" to the big cookout shindig this weekend.  It was a hit.  A big, big hit.  I use the term cake in the very loosest of contexts, since this is really more like a pudding.  It's a lot like traditional banana pudding to be real about it.  We have been walking around the house calling it Scrambled Egg Pie, though.  I made something like this in pie form earlier in the the week and it was a big hit also, except for two things.  My graham cracker crust totally disintigrated and the filling looks really, truly disturbingly like a heap of scrambled eggs. 

Thanks to the pie filling being a dead ringer for scrambled eggs, I had to explain it to everyone.  The first impression was that it was a really poorly executed quiche or some sort of ugly breakfast concoction.  The filling is essentially a Pineapple Cream filling.  It has a secret ingredient, though -- sour cream.  The sour cream adds a ton of richness without heaps of heavy cream, butter, or condensed milk.  You might even stretch things a really long way and say that this pie is almost good for you....It does have fruit in it after all.

Throw all the pineapple mixture in a bowl and stir it up.  If you want to make the disconcerting pie, put this in a graham cracker pie shell, chill it, and serve it up.  P.S.  Look how pretty the top of my sour cream was....

If you want things to be really lovely (and requiring a lot less explanation), put a layer of graham crackers in the bottom of a 9x13" baking dish.

Spread half of the pineapple mixture over the graham crackers.

Sprinkle a half cup of chopped mixed nuts over the pineapple mixture.

Squeeze on some caramel.   Then repeat everything.  You want two of each of these layers.

 On top of everything, lay on some sweetened whipped cream or whipped topping.   Throw it in the fridge to cool overnight.  The pan will be very, very full (the cream will probably be above the rim).
The next day eat up until you just can't eat any more.

Pineapple Sour Cream No Bake Cake
makes one 9x13" dish

About 28 graham crackers
20 can crushed pineapple, undrained
Two 5.1 oz boxes vanilla instant pudding
2 Tbsp sugar
8 oz cream cheese, room temperature
2 cups sour cream
1 cup chopped nuts
Caramel ice cream topping
2-3 cups sweetened whipped cream or whipped topping

In a 9x13" baking dish, lay half the graham crackers in a single layer, leaving as little space as possible between the crackers; set aside.

In a large bowl, combine the pineapple, pudding mix, sugar, cream cheese, and sour cream.  Beat with a mixer on meduim speed until well combined and fluffy.  Spread half the mixture over the graham crackers in the baking dish.  Sprinkle 1/2 cup of chopped nuts over the pineapple mixture, followed by a healty drizzle of the caramel topping.  Repeat with another layer of graham crackers, followed by the rest of the pineapple mixture, nuts, and more caramel sauce.  Spread the whipped cream over the top of the "cake". 

Chill at 8-12 hours to allow the graham crackers the soften and the flavors to meld before serving.

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