Ingredients:
1 (6 5/8 ounce) packages Stella Doro almond toast cookies
2 tablespoons sugar
4 tablespoons unsalted butter, melted
3/4 cup ricotta cheese
1/2 cup sugar
2 cups fresh pineapple, coarsely chopped
1 cup whipping cream
2 tablespoons confectioners’ sugar
Directions:
Shell:.
Heat oven to 350 F.
Remove 1 cookie, coarsely crush & set aside. Place cookies in your food processor & pulse to make fine crumbs. Reserve 1/2 cup crumbs for filling.
Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan.
Bake for 10 minutes. Cool completely.
Filling:.
Stir together ricotta & sugar.
Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture.
In a small bowl, whip cream & confectioners’ sugar until stiff peaks form.
Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture.
Gently scrape filling into cooled cookie crust, mounding in the center.
Garnish with reserved pineapple & coarsely crushed cookie.
Freeze 6 hours or overnight.
To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting.
Servings: 8
Time preparation: 20 min.
Time total: 30 min.