Pineapple Delight Dessert


This Pineapple Delight dessert has a graham cracker bottom topped with a creamy, dreamy pineapple filling. This summer dessert is super easy to make for a crowd and tastes so light and refreshing.

Based on the hot and sunny weather outside, temperatures start rising into the late 80s last few days, and for the weekend 90s announced ! so I guess it’s safe to say that summer is officially here!

There are a few things that are 100% necessary for summer. Like a lots of sunscreen, sundresses, sunglasses, a barbecue and a “recipe for success” – That’s what we call a summer dessert.

Making refreshing summer desserts is always best for the hot summer months. Cakes and pies are great but we really enjoy super cold desserts to keep cooled off especially when we bbq. Our Lemon Lush is a perfect cool dessert but hubby was requesting a pineapple filled dessert. I was “delighted” to whip up something new for him to try after our grill out.

This light and fluffy pineapple cream cheese dessert can be easily transported, hence it appearing at all those family functions, and rarely has leftovers.

I’ve had similar reactions to this Chocolate Lasagna recipe, everyone seems to love it. So the only thing you’ll take home is a dish that needs washing!



3 cups graham cracker crumbs

3/4 cup butter, melted


3/4 cup butter, softened

2 1/4 cups icing sugar (powdered sugar)

2 eggs

1 tsp vanilla

Pineapple Layer

2 can of crushed pineapple, drained (about 1 cup)

Whipped Cream Topping

1 1/2 cup whipping cream

3 Tbsp icing sugar (powdered sugar)

2 tsp vanilla


Preheat oven to 350. Spray an 13 X 9 pan lightly with cooking spray. Set aside.

In a medium bowl, combine graham cracker crumbs and butter until well combined and crumbly. Press into prepared pan.

Bake for 10 minutes, then cool completely on a wire rack.

In a separate bowl, mix together butter, icing sugar, eggs, and vanilla with an electric mixer until smooth.

Drop by spoonfuls over crust (once it has completely cooled), and gently smooth to form an even layer.

Bake for 10-12 minutes, then remove and cool completely on a wire rack.

Beat the whipping cream, icing sugar and vanilla in a medium bowl until it is thick and stiff.

Drain the juice from the canned crushed pineapple.

Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.

If you want to make it a little fancier, garnish the dessert with a sprinkle of graham cracker crumbs.

Cover and chill until ready to serve, at least 2 hours.

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