This pineapple delight is truly delightful! It’s sweet, creamy, and has a delicious crust that totally melts in your mouth. I seriously would eat this every day but I don’t want to turn into two-ton Tessie so I’ll practice some self-restraint. LOL I like to bring this yummy dessert on family picnics and church potlucks. Everyone always enjoys it and asks for seconds. I usually get a few folks asking me for the recipe, too. It definitely is an ego booster when you have people ooohing and ahhhing over your food 🙂

 Check out what my pals over at Brooke Bakes had to say about this recipe:

If you’re a pineapple lover like me then you’ll love this dessert. The combination of the graham cracker crust, the creamy buttery filling, and the fluffy, pineapple-studded whipped cream is seriously amazing. I remember my grandma and my mom making this all the time growing up and it was always the perfect chilled summer dessert!

Pineapple-studded whipped cream? I think I’ve just died and gone to foodie heaven.

Ingredients

Crust Ingredients:

2 cups graham cracker crumbs

1/2 cup butter, melted

Filling Ingredients:
1/2 cup Kerrygold butter, softened

1 and 1/2 cups icing sugar  (Since this term has caused so much chaos for some of you I thought I’d offer an explanation, “Powdered sugar, also called confectioners‘ sugar, icing sugar, and icing cake, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains a small amount of anti-caking agent to prevent clumping and improve flow.” Icing sugar is the original term from the original author of the recipe. I thought it best not to change it since I am not the original author. Hope this helps 🙂

2 Tablespoons heavy cream

1 tsp. vanilla

Pineapple Whipped Cream Topping Ingredients:

1 cup Borden heavy cream
1 Tablespoon icing sugar
1/2 teaspoon McCormick vanilla extract

1 14oz. can Dole crushed pineapple

Instructions

Preheat the oven to 325 degrees F and place rack in the centre of the oven.

In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter. Press the mixture into an 8×8″ or 9×9″ baking pan. Bake for 10 minutes, then cool completely on a wire rack.

In a separate bowl, mix together the 1/2 cup softened butter, icing sugar, whipping cream, and vanilla with an electric mixer until smooth. Taste and adjust the sweetness to your preference, adding additional icing sugar if needed. Spread this mixture over the completely cooled crust. Cover and refrigerate while you prepare the topping.

Prepare your whipped cream by beating together the heavy cream, white sugar, and vanilla extract in a medium mixing bowl with an electric beater, until it is thick and stiff. Drain the juice from the canned crushed pineapple. Gently fold the crushed pineapple into the whipped cream, then spread evenly over top of the chilled filling.

Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.

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Quick Tip: Store this yummy dessert in the fridge to keep it fresh.

Thank you to Recipe Lion for this great recipe.