Pineapple Cream Dessert, a creamy easy no-bake dessert. Made with crushed pineapple and cream with a graham cracker or cookie crust. This Pineapple Delight is the perfect after dinner dessert.
Pineapple Cream Dessert
Pineapple Cream DessertWhenever it’s the Italian’s birthday his choice of dessert is either this one or any kind of Tiramisu!
This was one of my Mom’s amazing recipes. Anytime she asked what dessert we would like her to make for family gatherings or just because. This is the one dessert that came up time and time again.
This easy no-bake dessert is perfect anytime especially during the hot summer months when turning on the oven is not great idea.
How to make Pineapple Cream Dessert
Combine the cookie crumbs and melted butter, press down firmly in a square pan. Place in fridge and continue with the filling.
In a medium bowl cream softened butter and powdered sugar, cream well, add the egg and beat until smooth then add vanilla. Spread over the crumbs.
In a medium bowl, whip the cream until thick peaks form, then fold in the well-drained pineapple, spread over the cream filling.
Sprinkle with 3 tablespoons of crumbs. Place in freezer for at least 5 hours or over night. Let thaw before serving.
What to substitute for raw eggs
For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized egg products and pasteurized eggs available.
I usually make it the night before and let it sit all night in the freezer. I take it out of the freezer an hour or so before serving to let it thaw and become all nice and creamy. Nothing easier than that.
How to store the Pineapple Cream Dessert
Also know as Pineapple Delight this dessert should be stored covered with plastic wrap in the fridge, it will keep for up to 4-5 days in the fridge. It can also be frozen, wrapped in plastic wrap and placed in a freezer safe bag or container. It will keep for up to 6 months. Let it thaw overnight in the fridge before serving.
What is the best base to use?
I like to use digestive cookies crumbs, although my Mom always used graham cracker crumbs. You can always use your favourite cookies and just grind them to make crumbs.
So next time you are looking for a delicious and east No Bake Summer or anytime fruity dessert this Pineapple Cream Dessert could be a perfect choice. The perfect Easy Summer Dessert Recipe. Enjoy!
No-Bake Pineapple Cream Dessert
Ingredients
COOKIE BASE
- 1 1/4 cups + 3 tablespoons graham cracker crumbs* (divided) (122 grams)
- 1/4 cup butter (melted) (53 grams)
* You can also use your favourite cookie crumbs or my favourite digestive cookie crumbs.
CREAM FILLING
- 1/4 cup butter softened (53 grams)
- 1/2 cup powdered / icing sugar (60 grams)
- 1 large egg*
- 1/4 teaspoon vanilla
TOPPING
- 1 3/4 cups whipping or whole cream (420 grams)
- 1 can crushed pineapple (drained very well wring out the excess liquid with your clean hands)*
*15 or 20 ounces, I usually use the 15 ounce can.
Instructions
COOKIE BASE
- In an 8 inch (20 cm) square or round freezer safe baking dish combine crumbs and melted butter, press down firmly in the pan. Place the pan in fridge and continue with the filling.
CREAM FILLING
- In a medium bowl cream well the softened butter and powdered sugar. Add the egg* and beat until smooth then add vanilla. Spread over the crumbs as evenly as possible.
- In a medium bowl, whip the cream until thick peaks form, then fold in the well-drained pineapple (medium or large can depending on how much pineapple you prefer) and then spread over the cream filling. Sprinkle with 3 tablespoons of the cookie crumbs. Place the dessert in the freezer for at least 5 hours or better still over night. Let thaw before serving. Enjoy!
*For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized egg products and pasteurized eggs available.
Nutrition
Updated from May 29, 2017.
Cindy Maubert says
My Mom used to make this for Christmas. It’s so good l have made it GF with crushed pecans for crust and topping.
Rosemary says
Hi Cindy, thanks so much, good idea with the crushed pecans. Happy Easter.
D.Peters says
I made this dessert however, there was nothing said about putting powdered sugar in whipping cream to sweeten it. I had to add the sugar in order for it to taste good. Did you leave out the sugar by mistake or was it not supposed to have any ?
It was very good after doctoring it a bit.
Thank you.
Rosemary says
Hi D. I don’t add sugar to the whipped cream in this recipe as I find it sweet enough, but if you don’t then sure add sugar. 🙂
Alice says
Butter should be salted or unsalted
Rosemary says
Hi Alice, you can use either, but I use salted only because I can’t get unsalted in Italy. 🙂 Although you may want to add a bit of salt to the recipe if you use unsalted.
Elaine. Fitzgerald says
I can,t go this with raw egg…no way it not good for you espically in the heat …can I leave it out..
Rosemary says
Hi Elaine, yes you could probably leave it out.
Naima says
Hi, Rosemary
How long do I leave the cookie/butter base in the fridge for?
Thank you in advance.
Rosemary says
Hi Naima, just while you are making the filling. Let me know how it goes.
Linda says
As soon as I can get to a store, I’m making this recipe
Esha Kaur says
Awesome Recipe
Irene says
Sounds delicious, do you add any sugar to the whipping cream? Thanks.
Rosemary says
Hi Irene, no the cream is whipped without sugar and then fold in the pineapple, hope that helps.
norma says
This looks delicious !! I will to try this weekend. Thanks for sharing your recipes.
Rosemary says
Thanks Norma, hope you enjoy it, let me know and have a wonderful weekend. Rosemary