Pineapple Delight This Pineapple Delight dessert has a graham cracker base topped with a creamy, dreamy pineapple filling. This summery dessert is super easy to make for a crowd and tastes so light and refreshing.
With the warm, sunny weather outside, temperatures have started to climb in the late 80’s in the last few days, and for the weekend of the 90’s announced! So we can say that summer has officially arrived!
There are a few little things that are 100% necessary for summer. Like lots of sunscreen, sundresses, sunglasses, a barbecue and a “recipe for success” – that’s what we call a summer dessert.
Preparing refreshing summer desserts is always the best solution for the hot summer months. Cakes and pies are great, but we really like super cold desserts to cool us down, especially when we’re barbecuing. Our Lemon Lush is a perfect fresh dessert, but our husband asked us for a pineapple-filled dessert. I was “thrilled” to make him something new to try after our barbecue.
This light and fluffy dessert made with pineapple and cream cheese is easy to carry around, hence its appearance at all these family parties, and it rarely has leftovers.
I had similar reactions to this chocolate lasagna recipe, everyone seems to like it. So the only thing you will take home is a dish that needs to be washed!
3 cups graham cracker crumbs
3/4 cup melted butter
3/4 cup butter, softened
2 1/4 cups powdered sugar (powdered sugar)
1 teaspoon of vanilla
2 cans of crushed pineapple, drained (about 1 cup)
Whipped cream topping
1 1/2 cups whipping cream
3 tablespoons of powdered sugar (powdered sugar)
2 teaspoons vanilla
Preheat the oven to 350. Lightly spray a 13 X 9 baking pan with cooking spray. Set aside.
In a medium bowl, mix graham cracker crumbs and butter until well blended and crumbly. Press into prepared pan.
Bake for 10 minutes, then cool completely on a wire rack.
In another bowl, mix butter, powdered sugar, eggs and vanilla with an electric mixer until smooth.
Spoon spoonfuls onto the crust (once it has completely cooled) and smooth gently to form an even layer.
Bake for 10 to 12 minutes, then remove and cool completely on a wire rack.
In a medium bowl, beat whipping cream, powdered sugar and vanilla until thick and firm.
Drain the juice from the crushed canned pineapple.
Mix the whipping cream and pineapple and spread evenly over the cooled butter topping.
If you want to make it a little more refined, garnish the dessert with some graham cracker crumbs.
Cover and refrigerate until ready to serve, at least 2 hours.