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
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.
⭐ ⭐ ⭐ ⭐ ⭐