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M.Y. San Grahams Pineapple Box Cake
Ingredients
| 12 | pieces | M.Y. San Grahams Honey |
| 1/4 | cup (3crackers) | M.Y. San Grahams Honey, crushed |
| 1 | 439g can | crushed pineapple, drained (reserve juice) |
| 1 1/2 | cups (1 1/2 of 250 ml brick) | all purpose cream, chilled and whipped |
| 1/2 | 168ml can | condensed milk |
Procedures
- DO THE FILLING- In a bowl combine crushed pineapple, whipped all purpose cream, and condensed milk. Divide into 4 equal parts. Set aside.
- LAYER and ASSEMBLE- Spread a fourth of the pineapple cream mixture on the bottom of an 8 x 8 inch baking dish. Dip 4 pieces of crackers into reserved pineapple juice and place on top of pineapple cream mixture. Repeat procedure for the remaining crackers and cream mixture.
- FINISH AND GARNISH. Spread the crushed M.Y. San Grahams on top. CHILL before serving.
