Pineapple Delight
on Jun 26, 2015, Updated Apr 13, 2022
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…
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.
custard part is not right, don’t do it
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
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.
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 !
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.
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.
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!
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!!!!
So delicious! My husbands hand down favorite!!
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.
For the pineapple delight, can I just use Cool Whip rather than whipping the heavy cream? It would be quicker.
Thanks
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?
/great, easy recipes, love the site
Does the recipe work if I use a pre-made
Gram cracker crust?