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.
There’s nothing like a cool and creamy dessert straight from the refrigerator on a hot summer day. This Pineapple Delight is loaded with little bits of pineapple making it the perfect summery dessert.
What I most love about this dessert is that thick graham cracker crust. It tastes so good.
The filling for this Pineapple Delight is made from butter, eggs, powdered sugar, and vanilla extract. It needs to get baked briefly.
On top is a thick and luscious layer of crushed pineapple mixed with Cool Whip.
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- 2 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 (20-ounce) can crushed pineapple, drained well
- 1 (8-ounce) container whipped topping, or 2 to 3 cups homemade whipped cream
- Grease an 8x8-inch pan and preheat oven to 325 degrees.
- Combine graham cracker crumbs and melted butter in a medium bowl. Stir well.
- Transfer to prepared pan and press down on crumbs to compact them well.
- Bake for 10 minutes. Let cool completely.
- Use an electric mixer to mix softened butter, eggs, vanilla extract until smooth. Gradually beat in powdered sugar. Spread mixture on top of graham cracker crust.
- Bake 15 minutes. Let cool.
- Stir together whipped topping and drained crushed pineapple. Spread on top of filling. Cover and refrigerate until ready to serve.
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15 thoughts on “Pineapple Delight”
The purpose of baking the middle layer is to avoid raw eggs. You can leave the eggs out, producing a buttercream icing type layer, use pasteurized eggs, or use processed eggs found in the dairy section of your grocery store. The original recipe calls for raw eggs, which produces a rich creamy layer that sets well.
Don’t waste your time or ingredients. This recipe leaves a gooey mess.
I plan on making this for Easter, and I found my Moms recipe, it’s exactly the same , BUT don’t bake the filling , you do have to beat the filling for 4 mins or so , spread on cooled crust , then add the whipped cream and pineapple, sprinkle with 1/2 cup of the crumb mix, and refrigerate over night .
Better off just using cream cheese and not baking it ..
Do not make this..its runny and nasty….it never sets and its like pineapple and whipped topping in a pool of liquid…never again
Do not bake the filling. Refrig filling ,crust and topping altogether
I think also adding a can of mantrian oranges would do wll in this dish.
The pic shows green in the topping mixture. What is that?
I love Pineapple and made this yesterday. I made a few alterations. I added Coconut to the base layer and instead of Vanilla Extract in the middle layer I used Pineapple Extract and also added some Coconut. I had a difficult time getting the middle layer to set up during baking which resulted in the crust over baking.. For the topping I added a small package of instant Vanilla Pudding and also added Coconut. It turned out delicious. I will make this again but for the middle layer I think I would use a Cream Cheese layer.
Have baked my middle layer now 40 min still not set
YES!!! I’m having the same issue! I made it and the middle was runny after 15 mins so I cooked it long, 30 mins still runny, 40 mins still runny but the whole top has crusted over! So I tossed that one and started over same damn thing happened..
I am making this for the first time , I doubled the recipe because I am taking it to a Banquet with quite a few People. I doubled the filling and divided between the 2 8×8 pans and one got done the other would not setup and left it in much longer and even put the oven on 350. U could see the soupiness under the browned top. Hoping it will set up when it cools off enough to be able to bring both.
Did it set once it was cool?
This is the best dessert I’ve ever made. So good!
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