Wednesday, April 13, 2011

Southern Scalloped Pineapple

by Wendy Kaupa


Cream together:
1 cup butter
2 1/2 cup sugar

Stir in:
4 eggs
1 fifteen oz can crushed pineaple with juice
1 cup half and half
2 tubes Ritz crackers, crushed

Pour into a 9x13 pan and bake 1 hr at 350
Can be made the night before or frozen
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