1/2 cup butter, softened
3 tablespoons milk, divided
3 tablespoons white sugar
1 pinch salt
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple
Melt butter in small bowl. In medium saucepan over medium heat, melt the 2 tablespoons milk, and gradually pour 1/4 cup over warmed butter mixture. Stir and let simmer, stirring constantly, until pudding is thickened.
In a medium saucepan, combine sugar, salt and vanilla. Add pineapple, stirring constantly. Bring to a slow boil over medium heat. Cook for about 1 minute, stirring constantly. Remove from heat.
Cool slightly. Add crushed pineapple and cream of pineapple eggs. Cook and stir until light. Serve within 2 hours, or refrigerate overnight. Garnish with foil after dark. Or store in refrigerator.
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