AMARETTO WREATH PIE

FOR THE CRUST:
1 1/2 cups vanilla wafer cookie crumbs
1 tbsp plus 1/3 cup amaretto, divided use
1/4 cup butter, melted
FOR THE FILLING:
2 pkg (4-serving size each) pistachio instant pudding
3 cups half & half
1 (20 oz) can crushed pineapple, drained
FOR THE TOPPING:
1 cup heavy (whipping) cream
2 tbsp confectioner's sugar
1 tsp vanilla
crushed almonds or pistachio (for garnish)

In a bowl, mix cookie crumbs, 1 tablespoon amaretto and butter. Press mixture firmly into an ungreased 9-inch pie plate.

In a bowl, combine pudding mix and half & half until smooth. Gradually beat in the remaining 1/3 cup amaretto. Fold in pineapple. Turn mixture into pie plate. Chill until thick.

When ready to serve, whip cream with confectioner's sugar and vanilla until thick. Spoon cream around outer edge of pie. Sprinkle with crushed nuts.

Servings: 8
Adapted from unknown pamphlet