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Pineapple Delight

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.

Pineapple Delight

 

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.

Pineapple Delight with a graham cracker crust

 

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.

Pineapple Delight with a graham cracker crust

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Pineapple Delight

Pineapple Delight

Pineapple Delight is a cool and creamy dessert with a graham cracker crust.
PREP: 10 mins
COOK: 25 mins
TOTAL: 35 mins
SERVINGS: 12

Ingredients

  • 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

Instructions

  • 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.
Author: Christin Mahrlig
Course: Dessert

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13 thoughts on “Pineapple Delight”

  1. Heidi Nykolyn

    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 .

  2. 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

  3. 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.

    1. 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..

  4. 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.

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