1. Shell: 2. Heat oven to 350ºF. 3. 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. 4. Mix remaining crumbs and sugar. Stir in the melted butter. Press over bottom & up sides of a 9 inch pie pan. 5. Bake for 10 minutes. Cool completely. 6. Filling: 7. Stir together ricotta & sugar. 8. Set aside 1/4 cup pineapple for garnish then mix remaining pineapple into cheese mixture. 9. In a small bowl, whip cream & confectioners' sugar until stiff peaks form. 10. Fold 1/2 cup reserved cookie crumbs & whipped cream into pineapple cheese mixture. 11. Gently scrape filling into cooled cookie crust, mounding in the center. 12. Garnish with reserved pineapple & coarsely crushed cookie. 13. Freeze 6 hours or overnight. 14. To serve, remove from freezer and place in the fridge 15-20 minutes for easier cutting. ---------------------------------------------------------------------------
Nutrition
Ingredients
