Pineapple Pina Colada Crunch

🍍 1 box of Calhoun Bend Mill Cherry Crunch Mix
🍍 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 finely
🌴 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 🤩🤩

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