Pineapple Delight makes a nice light and fluffy dessert. We tend to load up on the heavy desserts through the cold months, but sometimes it’s nice to step back and enjoy something a little lighter.
While I love fall, I’m not entirely sure I want to be rid of the warm weather quite yet. It seems more and more the weather jumps from too hot to too cold, and skips the nice perfect days in between. Today however the sun is shining, and there’s a nice little breeze. Perfect light jacket weather. It’s also the kind of day that makes me want to bake up a treat.
Most of these ingredients you probably already have. Heavy Whipping Cream has become more of a staple in my fridge these days, especially as the holidays start rolling around. Pineapple is the only one I don’t personally keep stocked unless I’m going to make something like this Pineapple Delight.
We all have graham crackers in our pantry too right? I mean, if you’ve got kid, you’ve probably got these crackers hanging out. Or maybe they’re just leftover from s’more making this summer. Making a graham cracker crust is so easy, buying them pre-made is saved for things like taking a pie to a friend, or Thanksgiving host. If you don’t have a food processor you can use a myriad of other kitchen items – bottom of a plastic cup, potato masher, blender, rolling pin, etc. I never get quite the same fine grain as the processor, but in a crust it really won’t matter too much.
- 18 crushed Graham Crackers (about 2½ cups)
- ½ cup melted Butter
- ½ cup softened Butter
- 2 cup Powdered Sugar
- 2 Eggs
- 1 tsp Vanilla
- 14 oz Crushed Pineapple
- 2 cup Whipped Cream
- 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 whiped cram.
- Spread mixture over pan.
- Garnish graham cracker crumbs.
- Refrigerate and serve cold.
Want other fun cake recipes?
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