Remove them from the oven and let them cool completely on a wire rack after 10 to 12 minutes.
Mix the heavy whipped cream, powdered sugar, and vanilla extract in a medium bowl until stiff and thick.
Remove any excess liquid from the crushed pineapple in a can.
Once the butter filling has cooled, mix the whipped cream with the pineapple and spread it evenly.
A dusting of graham cracker crumbs is the perfect finishing touch for an elegant dessert.
Refrigerate for at least 2 hours, covered, before serving.
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