Food blogging is like fashion – you have to work at least two months ahead of the upcoming season. I was experimenting with Halloween goodies in August, holiday cookies in October, and I started making Valentine’s treats before the New Year. My kids are so confused.
This dip came about from a no-bake Christmas cookie I was trying. It was pretty bad; taste was less than desirable and the texture was even worse…so I changed the ingredients and ended up with an awesome sweet dip! I also ended up licking the spoon. Sometimes it’s those failures that turn out to be wins.
I love this. And I’ll probably serve it for Super Bowl Sunday along side my Cookie Dough Dip. And perhaps some insulin shots…
Pineapple Nilla Dip
Makes about 2 cups
Prep time: 10 minutes
Ingredients
• 1 (8 ounce) package cream cheese, softened
• 1 (20 ounce) can crushed pineapple, drained and squeezed of most liquid
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 3/4 cup vanilla wafers, ground
Directions
In a medium bowl, beat all ingredients together with an electric mixer until well combined. Serve with vanilla wafers.
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{ 5 comments… read them below or add one }
I love when flunkie recipes turn into something else! What a great dip – pineapple & cream cheese work so well together, yum!
Growing up, I would sit and devour (slowly) half a box of Nilla Wafers. I love them. Still love them in banana pudding. And I think I would lick the bowl on this dip. YUM. This is one of those just-different-enough dips that you can put out and I think people would go crazy over it.
When I was a kid, my grandfather was diagnosed with diabetes. My mom immediately put a ban on all hostess ding dongs and most cookies (it was a depressing time, I must say!) But she still allowed Vanilla Wafers in the house. Go figure.
Well it has fruit in it, so it must be healthy…right? :P
Oh goodness…I can’t wait for Superbowl!!!
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