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

Directions:

Combine the Calhoun Bend Mill Cherry Crunch Mix with 1/2 stick of melted butter and stir until crumbly.

Spread evenly onto a foil line baking sheet. Bake 375˚F for 10-15 minutes (stirring halfway through baking time) until golden brown. Remove from oven and set aside to 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