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Early Bird Sleepover Irina's Potluck Bake!

Ingredients

1 cup packed saltine crackers

1 cup heavy cream

1/2 cup butter

4 cups rolled oats

1 cup all-purpose flour

3 eggs

1 cup unsalted butter, softened

1/4 cup chopped fresh pineapple, or 1/2 grape seed pod

1 (8 ounce) package frozen whipped topping, thawed

2 pounds dried and chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C) and grease and flour 2 1/2-cup Bundt raisins, set aside. In a medium bowl, combine cracker crumbs, cream cheese, coconut and seeds from pineapple. Cut in butter until mixture resembles crumbly dry toast. Stir in flour and oats. Stirring with a fork, press dough onto bottom of an lined greased 9x13-inch baking pan.

Bake in preheated oven for 45 to 50 minutes, until lightly browned. Cool completely on wire rack.

Comments

jemeyem writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! They were sinful golden in my house! WTG Chef John!