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.
Ingredient Needed
- Graham Cracker Crumbs– you can either use store-bought graham cracker crumbs or make them in a food processor or by placing them in a lagre ziptop bag and crushing them until finely crushed.
- Butter– I use salted butter. If using unsalted butter, you may want to add a pinch of salt.
- Eggs– help set the filling up.
- Vanilla Extract
- Powdered Sugar
- Crushed Pineapple in Juice
- Cool Whip– or equivalent amount of fresh whipped cream.
Make Ahead Dessert
This easy pineapple dessert is best made in advance so it has time to chill and set up. Make it at least 4 hours in advance for best results.
Recipe Tip
- Be sure you drain the pineapple well. Place it in a fine-mesh strainer and press on it some to get rid of the excess liquid.
How To Store
Wrapped well and leftovers will keep in the refrigerator for 3 days.
More Pineapple Desserts
- Easy Pineapple Fluff Pie
- Pineapple Pretzel Salad
- Pineapple 7-Up Cake
- Pineapple Sheet Cake
- Pineapple Coconut Macadamia Pie
- Slow Cooker Pineapple Upsdide Down Cake
Pineapple Delight
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 8×8-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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted June 27, 2017.
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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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