This recipe came from the kitchen of Jeremy's great-grandmother who always made it during the Thanksgiving and Christmas holidays. It holds a special place in my heart as it was the dessert served to us the day that me and Jeremy were engaged. Thanks to Jeremy's dad, Terry Wilson, for preserving this family treasure and allowing me to share it on this blog.
Ingredients:
Vanilla wafers
Tub of Cool Whip (size will vary depending on how many desserts are made)
Pineapple juice (I usually just buy a can of sliced pineapples packed in juiceand pour the juice into a bowl)
Shredded coconut (optional)
Maraschino cherries
Directions: Soak two or three vanilla wafers in the bowl of pineapple juice for just a few seconds. You want the wafers to absorb some of the pineapple juice but do not want them to become soggy.
Place the wafers from Step 1 on the plate you intend to serve the dessert. You can place the wafers in a straight line, or in a triangle shape, or any other way you desire. Top the wafers with a layer of cool whip.
Repeat Steps 1 and 2 until you reach your desired height, shape, etc. I usually do not place the wafers more than five wafers high.
Coat the sides and top of the dessert with cool whip so that the wafers are not visible.
Sprinkle the sides and top with shredded coconut. This step can be omitted for those who do care for coconut.
Repeat Steps 1 through 5 to make as many desserts as needed.
Place desserts in the refrigerator for several hours (overnight is best).
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