Pineapple Delight is exactly that! Dessert filled with cream and pineapple with a graham cracker crust. Perfect for your pot luck or just any day of the week.
I love dessert! All of them. We have dessert at our home every single night of the week, I feel like something is missing if we don’t. Tonight we made pineapple delight because we are craving warm weather and flavors. I haven’t made this since the summer and I don’t know why. Just because there is snow on the ground doesn’t mean you can’t have fruity desserts, right? This is a good one, pineapple, graham cracker crust, gooey filling. It’s one you will keep forever in your recipe books. It’s been in my box for ages, I can’t even remember who gave it to me. I think a friend from our old neighborhood years ago.
Just look at those beautiful layers!
You’ll definitley want seconds.
Be sure to save the recipe for later.
| Prep Time | 10 minutes |
| Passive Time | 4-24 hours |
| Servings |
servings
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Ingredients
CRUST:
- 2 1/2 cups graham crumbs
- 1/2 cup unsalted butter melted
LAYERS:
- 2 cups powdered sugar
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 8 oz Cool Whip or you can use fresh whipped cream but it won't set up as thick
- 20 oz crushed pineapple drained well
Ingredients
CRUST:
LAYERS:
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Instructions
- INSTRUCTIONS
- Heat oven to 300 F.
- Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 or 11x7 inch pan and bake for 8-10 minutes. Set aside to cool.
- In a medium bowl, beat the cream cheese and butter together until creamy. Slowly add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the graham cracker crust.
- Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
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