Prepare the base: In a bowl, mix the crushed cookies with the melted butter until moist. Line the bottom of a springform pan with this mixture, pressing firmly to compact. Refrigerate for 15 minutes to firm up.
Prepare the filling: In a bowl, beat the cream cheese with the granulated sugar and vanilla extract until smooth and creamy. Add the crushed and drained pineapple, beating until well blended. Add the whipped cream:
In a separate bowl, beat the whipped cream with the icing sugar until soft peaks form. Gently fold it into the cream cheese and pineapple mixture, stirring until smooth and creamy.
It is the old method of our grandmothers, which still works well today: make an “onion poultice” and once and for all the illness is over!
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