Pineapple Dream Dessert Recipe

"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 is 9 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

FOR CRUST
2 1/2 cups graham cracker crumbs
1/2 cup melted butter
FOR FILLING
2 cups powdered sugar (sifted, you can use more if want it sweeter)

1/2 cup butter, softened
6 ounces cream cheese (softened, 3/4 of an 8-ounce package))
FOR TOPPING
1 container (1 litre) Cool Whip Frozen Topping (thawed)
1 can (20 ounce) crushed pineapple (drained well, place over a strainer and use a spoon to push out all the juice)

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 by Step Method

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

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.