Pineapple Dream Dessert

9
Servings
30m
Prep Time
8m
Cook Time
38m
Ready In


"I found this gem of a dessert recipe on Pinterest, when I saw this I knew this would be a winner, and sure enough I was right...one word for this is AMAZING!!! This is the best summertime dessert! You need to make this! There's chilling time here, 1 hour for the butter/cream cheese filling and another 4 hours chilling time before serving, but best to make it a day ahead, I found 4 hours was not enough time as the filling was not hard enough"

Original recipe yields 9 servings
OK
  • FOR CRUST
  • FOR FILLING
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (221.9 g)
  • Calories 547.5
  • Total Fat - 29.3 g
  • Saturated Fat - 17 g
  • Cholesterol - 88.6 mg
  • Sodium - 906.4 mg
  • Total Carbohydrate - 59.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 51.2 g
  • Protein - 14.6 g
  • Calcium - 224.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 30.1 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 325 F.

Step 2

Grease bottom of a 9x9-inch baking pan.

TO MAKE THE CRUST


Step 3

Combine the graham crumbs with 1/2 cup melted butter. Measure out 2 cups of the crumb mixture (set aside the remaining crumbs) press the 2 cups of crumb mixture firmly into the pan. Bake for 8-10 minutes. Place on wire rack to cool completely (about 30-40 minutes).

TO MAKE THE FILLING


Step 4

In a bowl using an electric mixer, beat the cream cheese and 1/2 cup soft butter together until creamy. Turn the mixer down to low and add the in the powdered sugar 1 cup at a time until incorporated. Increase speed and beat well for a minute or so. Using a spatula, mix in 2 heaping tablespoons of the drained crushed pineapple into the creamed mixture (SEE MY NOTE ON BOTTOM OF INSTRUCTIONS).

Step 5

Spread the cream cheese and pineapple mixture over the cooled crust. Refrigerate for 1 hour (or longer).

TO MAKE THE TOPPING


Step 6

Meanwhile in a bowl using a spatula combine all the remaining drained crushed pineapple into the thawed Cool Whip, then using a spoon dollup over the cream cheese mixture then gently spread it out. Sprinkle the remaining reserved graham cracker crumb mixture on top. (if your using an 8x8 pan your pan will be quite full). Refrigerate for at least 4 hours, preferably overnight.

NOTE if you prefer a more softer creamier softer filling add in 2 heaping tablespoons unwhipped whipping cream into the cream cheese/butter mixer


Tips & Variations


No special items needed.

Related

ForeverMama

YUM! This desert is really good! When I made it both my DD and DH weren't so happy for the reason that it contained pineapple (what's wrong with them...I LOVE pineapple). Anywaze, when the desert was ready to eat they gave it a taste and they LOVED it. I't light, creamy, and just plain delicious. Great for summer or really anytime. Thank you Kittencal for sharing another winner (you have sooo many). Made it for PickMeTag.

review by:
(15 Sep 2016)