Ingredients
- 12 pecan sandies, broken into rough pieces (about 2½ cups)
- ½ cup pecans, chopped
- 2 tablespoons unsalted butter, melted
- 1 (20-ounce) can crushed pineapple packed in juice
- ½ cup plus 1 tablespoon sugar
- Salt
- 3 large egg yolks
- 1 (3-ounce) box pineapple-flavored gelatin
- 1 cup frozen pineapple juice concentrate, thawed
- 2 cups heavy cream, chilled
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