Layers of creamy, delicious pineapple filling on a graham cracker crust make up this Pineapple Delight dessert. Light and refreshing, this summer dessert is a breeze to whip up for a large gathering.
The weather has been hot and sunny recently, and temperatures have been climbing into the late 80s and 90s for the weekend! I suppose we can now declare that summer has arrived!
When summer rolls around, there are a handful of must-haves. The summer dessert equivalent of a barbecue, a “recipe for success” (along with plenty of sunscreen, sundresses, and sunglasses), and an abundance of sunshine.
During the hot summer months, it is usually nice to make cool treats. We love warm sweets like cakes and pies, but when we grill, nothing beats a genuinely cold dessert to keep us cool. Even though our Lemon Lush is the ideal refreshing dessert, my husband insisted on having something with pineapple. It was my “delighted” pleasure to prepare a new dish for him to sample after our barbecue.
You won’t see this airy pineapple cream cheese dessert at any of those family gatherings since it’s so portable.
This Chocolate Lasagna recipe has received rave reviews from everyone I’ve shared it with. It seems like all you’ll be taking home is a dirty dish!
What you need:
The crust
Three cups of crushed graham crackers
To melt 3/4 cup of butter
Filling
3/4 cup of melted butter
2.5 cups of powdered sugar, often known as icing sugar
Two eggs
one teaspoon of vanilla
Stack of Pineapples
Two cans of drained crushed pineapple, equal to about 1 cup
Vanilla Ice Cream On top of
1 and 1/2 cups of heavy cream
3 tablespoons of powdered sugar (icing sugar)
Two teaspoons of vanilla beans
Instructions:
Turn the oven on high heat (350 degrees). Apply a thin layer of cooking spray to a 13 by 9-inch pan. Remove from the heat.
Mix the butter and graham cracker crumbs in a medium bowl until crumbled. Carefully press into the pan that has been prepared.
After 10 minutes in the oven, transfer to a wire rack to cool entirely.
Use an electric mixer to thoroughly combine the butter, icing sugar, eggs, and vanilla in a separate dish.
When crust has cooled completely, pour filling over it and carefully spread to make a uniform layer.
Take them out of the oven and let them cool completely on a wire rack after 10 to 12 minutes.
Cream together the heavy whipping cream, powdered sugar, and vanilla extract in a medium bowl until stiff and thick.
Remove any excess liquid from the crushed pineapple in a can.
After the butter filling has cooled, mix the whipped cream with the pineapple and distribute it evenly.
A dusting of graham cracker crumbs is the perfect finishing touch for an elegant dessert.
Chill for at least 2 hours, covered, before serving.