Easy Cool Pineapple Dessert is a refreshing, light and creamy, no bake summer pineapple dessert recipe, that is so easy to make. Made with a graham cracker crust, that’s easy to make and canned pineapple, its the perfect summer sweet treat for kids or for a crowd at home.
Easy Cool Pineapple Dessert topped with coconut and pineapple chunks is cool, creamy and perfect for summer. You’ll want to make this easy and delicious dessert again and again!
I found this little gem of a recipe when I was going through my grandma’s collection of vintage recipes, that she used to make when I was young. You’ve probably noticed that I’ve been sharing a lot of old retro recipes lately, but I just love the memories, like helping to stir the ingredients and at the end, my Grandma would leave a little mix in the bowl for me to eat.
In fact, I’m having a great time making recipes from my childhood, that used to taste so so good. And, as far as an old recipe goes, this one is pretty darn delicious as my family can vouch for.
Anyway, let’s get back to how great this dessert just happens to be because it is so very easy to make and really is a crowd-pleaser. Plus, it’s a no-bake dessert, which is exactly what you want in the summer, so you get more time to spend with the family. You can get the kids to help make this creamy and delicious dessert, so it can be put together in no time at all. But even if you don’t have any helpers, it’s still a very quick and easy dessert recipe.
I felt that this dessert was missing something, so I added some juicy, shredded coconut to accompany the diced pineapple on the top. I had the coconut leftover from making another family treat, but if you don’t have any on hand, don’t worry about it.
This Pineapple Delight dessert is super easy and great for feeding a crowd. You will find this traditional cold treat to be simply delightful.
Pineapple is always always good, whether eaten on its own or combined with something else and when you combine it with whipped cream, all I can say is “its heaven on a plate”.
This dessert includes a buttery graham cracker crust, followed by a creamy layer, then topped with the dreamiest pineapple whipped topping. After you have chilled it in the fridge for a few hours, this combo makes for one amazing summer dessert.
Some times its the simple recipes that are the greatest during the summer months and during this time, we seem to be always on the go. Having an easy dessert that we can make that doesn’t require a ton of ingredients always works best. This recipe can be made in no time. I whipped it up whilst I was tidying up the house.
My family and I really enjoyed this recipe. It makes for a perfect pot luck or picnic dessert. You can wave good-bye to boring summer desserts, Easy Cool Pineapple Dessert is a definitely a keeper!
How to Make Easy Cool Pineapple Dessert
Prepare an 8inch x 8inch baking pan with baking parchment.
Let’s start this recipe, by melting the butter in a microwave and by crushing the graham crackers, I use a rolling pin and a plastic bag to do this.
Now add the melted butter to the biscuit crumbs and mix until it resembles wet sand.
Press this mixture into the baking pan, making it as level as possible.
Put into the fridge to firm up.
In a large bowl, cream together, the second softened butter from the mix, eggs, vanilla and powdered sugar. Whisk as much air into this mix as you can.
Spread mixture over the cold graham cracker crust. Even out with the aid of a spoon and chill again the fridge.
Whip cream until very stiff. This is very important, because if you don’t, you won`t be able to cut this dessert into portions very easily.
Open the can of pineapple and drain the juice. Then fold pineapple into the whipped cream, gently.
Spread mixture over the biscuit base and buttercream mix, and again level with the aid of a spoon.
For that extra touch, decorate with pieces of pineapple and shredded coconut mixed with condensed milk and pineapple drizzle.
Refrigerate and serve cold.
- 38 crushed Graham Crackers
- ½ cup melted Butter
- ½ cup softened Butter
- 2 cup Powdered Sugar
- 2 Eggs
- 1 tsp Vanilla
- 14 oz Crushed Pineapple
- 2 cup Whipped Cream
- Pineapple pieces, desiccated coconut, condensed milk, and pineapple syrup
- Crush biscuits with a rolling pin and mix with the melted butter.
- Press mixture into the prepared baking pan.
- In a large bowl, cream together, the second amount of softened butter, eggs, vanilla, and powdered sugar. Whisk really well.
- Spread mixture over the cooled crust.
- Drain juice from pineapples and cut some into small pieces and reserve some for decoration.
- Whip cream until very stiff and then fold cut pineapple pieces into the whipped cream. Spread mixture over the other two layers in the baking pan.
- For that extra touch, decorate with pieces of pineapple and shredded coconut mixed with condensed milk and finish with pineapple syrup.
- Refrigerate well before serving very cold.
Keep well refrigerated.
Can be stored in an airtight container, for up to 3 days