This Pineapple Delight dessert is super easy and great for feeding a crowd. You will find this traditional cold treat to be simply delightful. Extremely refreshing!
Making refreshing summer desserts is always best for the hot summer months. Cakes and pies are great but we really enjoy super cold desserts to keep cooled off especially when we bbq. Our Lemon Lush is a perfect cool dessert but hubby was requesting a pineapple filled dessert. I was “delighted” to whip up something new for him to try after our grill out.
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Pineapple is always refreshing and when you combine it with whipped cream, all I can say is “oh my”. This dessert includes a buttery graham cracker crust, followed by a creamy layer, then topped with the dreamiest pineapple whipped topping. After it has chilled in the fridge for a few hours, this stuff makes for one amazing summer dessert.
Simple recipes are great during summer months. We are always on the go it seems. Having an easy dessert that we can make that doesn’t require a ton of ingredients always works best. This recipe can be made in no time. I whipped it up when working on the laundry.
We really enjoyed this recipe. It makes for a perfect pot luck or picnic dessert. Say good-bye to those boring summer desserts, this summer dessert is a keeper!
The ingredients needed for this Pineapple Delight Dessert are quite simple. You will need some graham crackers, butter, whipping cream, canned pineapple, and some eggs. You will have this ready for the fridge in no time at all.
INGREDIENTS
18 crushed Graham Crackers (about 2 1/2 cups)
1/2 cup melted Butter
1/2 cup softened Butter
2 cup Powdered Sugar
2 Eggs
1 tsp Vanilla
14 oz Crushed Pineapple
2 cup Whipped Cream
DIRECTIONS
Preheat oven to 325.
Crush graham cracker and add melted butter.
Press mixture into an 8×8″ baking pan.
Bake 10 minutes.
Allow to cool.
Cream together softened butter, eggs, vanilla and powdered sugar.
Spread mixture over the cooled crust.
Bake 15 minutes.
Allow to cool completely.
Whip cream until stiff peaks form.
Drain juice from pineapples and fold pineapples into whipped cream.
Spread mixture over pan.
Garnish graham cracker crumbs.
Refrigerate and serve cold.
Do you have a favorite summer time dessert that is perfect for bbqs?
Pineapple Delight
Ingredients
- 18 crushed Graham Crackers about 2 1/2 cups
- 1/2 cup melted Butter
- 1/2 cup softened Butter
- 2 cup Powdered Sugar
- 2 Eggs
- 1 tsp Vanilla
- 14 oz Crushed Pineapple
- 2 cup Whipped Cream
Instructions
- Preheat oven to 325.
- Crush graham cracker and add melted butter.
- Press mixture into an 8x8" baking pan.
- Bake 10 minutes.
- Allow to cool.
- Cream together softened butter, eggs, vanilla and powdered sugar.
- Spread mixture over the cooled crust.
- Bake 15 minutes.
- Allow to cool completely.
- Whip cream until stiff peaks form.
- Drain juice from pineapples and fold pineapples into whipped cram.
- Spread mixture over pan.
- Garnish graham cracker crumbs.
- Refrigerate and serve cold.
Looking for other great summer desserts? Be sure to see these others that I have shared…
Gail
Pineapple Delight……..Do you mean WHIPPED cream or WHIPPING (HEAVY) cream ?? ……. two totally different items. Asking because in recipe you state to WHIP the cream. 2c of liquid cream will whip to 4c of whipped cream.
nevaeh
custard part is not right, don’t do it
Tammi
See other comments
2nd layer doesn’t bake
It’s liquid
I have so little time
Treated us to this little indulgence and it’s a bomb
So disappointed
Lauren Miller
Agreed! This was a fail and not sure if the author Jen actually made this recipe (should have read the comments!) The egg layer was liquid when pulled from the oven. I had to throw it in the garbage. I redid the recipe and used cream cheese and icing sugar for a thin
middle layer, which worked out well.
Heidi Nykolyn
Don’t bake the filling , and make sure you beat the filling for at least 3-4 mins, let sit overnight in the fridge , my Mom had made this recipe every Easter !
Amy Galvan
Don’t do this recipe. The custard part you are to bake in the oven stays a liquid . I even tried to bake it longer… I refrigerated it for an hour to cool to see if it would ever set and it was still liquid . What a waste of ingredients . The author needs to correct the mistake . Once fixed I bet it is yummy.
Karen Duldhardt
I just made this. The middle layer is not right. It is liquid. Something definitely wrong with this recipe. Right now it is cooling, and I hope it can be salvaged.
Will try another recipe next time.
D.J. Don
My Mom’s made Pineapple Delight for years. Hers, though, sits overnight; always, has. We, never, got to eat it, until tomorrow. It is a definite favourite, as last year, both Dad & I asked for it, instead of a cake, for our respective birthdays…25 days apart. Poor Mom!
Susan Kring
this for years and I have too without baking the second layer. We beat it for 8 minutes and it was luscious. It was called French Cream. When it was put on the graham cracker crust we sliced bananas on top with strawberries and drained pineapple on top of that. Final topping is whipped cream or Cool whip. No one has ever become I’ll from raw eggs. I have tried coddling the eggs and it didn’t work. I tried using egg whites in carton to no avail. I will take my chances with raw eggs…. The result is sinfully good!!!!
Denise Gradick
So delicious! My husbands hand down favorite!!
Layla
My friend has made (see above) Andrea’s Mother’s recipe using raw eggs for years. It is never baked. I have eaten it many times with no ill effects. I don’t understand why the butter, eggs, vanilla and powdered sugar layer has to be baked. Maybe it is supposed to form a custard? If people are reluctant to eat raw eggs, add heavy cream or pineapple juice until the butter, eggs, vanilla and powdered sugar has a spreading consistency. There’s no need to bake it.
Lisa Kowallis
For the pineapple delight, can I just use Cool Whip rather than whipping the heavy cream? It would be quicker.
Thanks
ann
My second layer came out fine in the oven. I decided to use fresh pineapple and it made it taste really bitter. Is the canned pineapple sweeter? Once we picked out the pineapple it tasted good. So question is, is there a difference between fresh and canned?
Linda Lavallee
/great, easy recipes, love the site
Steph
Does the recipe work if I use a pre-made
Gram cracker crust?
Leisa Sullivan
When I saw this dessert ,I thought ..Perfect..just like the one my mother used to make when I was a kid. I followed the recipe and I don’t ever remember her baking the second layer. It liquified. What a disaster.
Wondering why no one has responded to the concerns so many have had with this step of the method.
Seems there is an error that needs to be corrected!! Anyone??
Tina
MIne did the same thing, I’m thinking of adding something to make it thicker
Christine
I made it for the first time and it separated Messi Messi!!! Will never baked the second layer again! Wish I read the comments first LOL
Carma
My desert, like others mentioned, the creamy layer turned to liquid. Is it still salvageable or should I be making another desert? It’s currently in the fridge, hopefully setting up for my BBQ tomorrow but now I’m scared I need a back up desert! Followed the recipe exactly!
Jeanne Grunert
Oh my but this looks good! It also looks nice and easy to make. Thanks for sharing!
Cynthia Rusincovitch
Oh my lands, this looks delightful! It looks light and perfect for a summer dessert! Thanks for linking up with Delicious Dishes Recipe Party!
Dee
This looks so good! Thanks for sharing at Merry Monday! :)
Katherines Corner
the perfect treat for a summer evening, two yums ( thumbs) up. I’m stopping by from DREAM.CREATE.INSPIRE.LINK I invite you to share at my link party too ( you can share until Sat. midnight) xo
Judy
Very strange recipe. I’ve never had to bake a graham cracker crust before. Also, this recipe has raw eggs that are Not Baked as part of it’s recipe. I’m not willing to take a chance of getting sick by eating raw eggs. Since the price of eggs has skyrocketed in 2023, I sure don’t want to dump everything in the trash.** Sorry, maybe a different recipe might work out. **
Janet Vinyard
Looks like a yummy recipe! Thanks for sharing! Blessings, Janet
Vicki Sinclair
I saw this on two cup tuesdays link party and had to save this recipe. YUMMMMM! Please, post this or any others in our Link-Up as well!? It took a while but I have finally gotten back to blogging and Id love my kick off to include this!
Jaclyn | One Thousand Oaks
This looks delicious! I am pinning to save to make for later!
Dori
Same thing happened to me. The second layer turned to liquid. I tried cooking it longer and it did not help. I had to throw it out and choose another recipe. Why did this happen????
Jen
And me as well!!!
Don’t do this recipe!!!
Theresa
I attempted to make this dessert today as my Mother in Law was flying in for a 2 week visit and wanted tonight’s supper to be special. However, I followed instructions to the letter and when I removed the pan from the over after the second baking time of 15 minutes, the powdered sugar layer had turned to liquid. I let it cool completely hoping it would thicken as it cooled, but it didn’t. The dessert, or the bottom half anyway ended up in the trash….disappointing!! what did I do wrong?
Melissa
Same thing happened to me. I thought it might set once cooled in the fridge but it remained liquid & seeped into the crust making it soggy. The whipped cream mixture needs sugar and the pineapple needs to be a sweetened pineapple. It has potential it just needs tweaking. Unfortunately I didn’t give it a trial run before making it for a dinner party. Thank goodness I had more than one option!
Andrea
My mother used to make this dessert all the time when we were young.
She did not bake the butter layer. This is her exact recipe
2 1/2 cups crushed graham wafers
1/2 cup melted butter
Save 1/4 cup crumbs for topping. Mix butter & crumbs together. Press in well greased 9×9 inch pan. Bake for 10 minutes @ 375 degree F oven.
1/2 cup butter
1 1/2 cups sifted icing sugar
2 eggs
Cream icing sugar & butter together. Add 2 eggs & beat until light & fluffy. Spread over bottom when cooled.
Drain 1 tin crushed pineapple. Fold into 1/2 pint whipped cream. Spread over top and sprinkle with rest of crumbs. Chill a few hours before serving.
Nowadays people shy away from the raw eggs in this recipe but if you keep the dessert chilled there shouldn’t be a problem. I guess you could always try and coddle the eggs.
Lorelai @ Life With Lorelai
Oh, Yum! Thanks for sharing at the #HomeMattersParty – we love partying with you! Hope to see you next Friday. :)
~Lorelai
Life With Lorelai
Karly
I’ve been on a real pineapple kick lately. I’m adding this to my list to try soon! Thanks for linking up with What’s Cookin’ Wednesday!
Noreen
A nice dessert idea for summer! I love pineapple.
Moni
A big “Thank you” to your hubby for requesting something with pineapple and a big “Thank you” to you for making such a delicious dessert :-) Immediately went to my list of favorite recipes.
Cook This Again, Mom!
I really wish I had some of this for dessert tonight! Looks delicious!
Lory from The Robin's Nest Designs
This looks like the perfect dessert for summer!
Thanks for sharing at The Living With Style Linky Party!
Lory xo
The Robin’s Nest Designs
Pam @ The Birch Cottage
This reminds me a lot of banana split pie/cake recipe that I make and my family absolutely loves. I love pretty much anything with pineapple, so I’m sure this recipe would be very tasty. Thanks for sharing!
Saira
WOW! Delicious! I pinned this to my Pinterest boards. What beautiful photos too! Thanks for sharing at the Wonderful Wednesday blog party this week & come on over to the Mom Blog Party tomorrow!
mary beth @ www.mbzinteriors.com
I’m so making this for an upcoming shower, thanks!