Pineapple Cream Dessert, a creamy easy no-bake dessert. Made with crushed pineapple and cream with a graham cracker or cookie crust. The perfect after dinner dessert.
Yesterday was the Italian’s birthday and since he, unlike his wife is not a lover of 3 layers or more (the more layers the better in my opinion) chocolate cakes filled with a creamy buttercream frosting or any frosting for that matter (too sweet he says).
I was unfortunately forced to make a different but just as delicious dessert.
Once again 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.
Pineapple Cream Dessert is a 3 layer (I still got my 3 layer sort of) creamy whipped cream dessert. Ok so it isn’t calorie free by any means, but it has to be less than my dream dessert.
It is a great summer dessert too and what is even better is it’s a No bake dessert recipe. No turning on the oven and heating up the whole house during those unbearable summer months!
This Pineapple Cream Dessert is so fast and easy to make, just start by making your graham cracker or cookie base, make your whipped cream mixture, fold in the crushed pineapple, put it all together and in the freezer it goes.
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.
Pineapple Cream Dessert
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!
- BASE
- 1 1/4 cups + 3 tablespoons (for sprinkling) graham cracker crumbs
- 1/4 cup butter melted 62 grams
- CREAM FILLING
- 1/4 cup butter softened 62 grams
- 1/2 cup powdered sugar 112 grams, icing sugar
- 1 egg*
- 1/4 teaspoon vanilla 1 3/4 ml
- TOPPING
- 1 3/4 cups whole cream 375 ml
- 1 can crushed pineapple (drained very well wring with hands) (20 or 15 ounces, I usually use 15 ounce can)
-
In a small 7 or 8 inch (18 or 20 centimeter) square or round freezer safe baking dish combine crumbs and melted butter, press down firmly. Place in fridge and continue with the filling.
-
In a medium bowl cream softened butter and powdered sugar, cream well. Add egg and beat until smooth then add vanilla. Spread over the crumbs.
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In a medium bowl, whip cream and fold in well-drained pineapple (medium or large can depending on how much pineapple you prefer) and then spread over cream filling. Sprinkle with 3 tablespoons of crumbs. Place in freezer for at least 5 hours or over night. Let thaw before serving. Refrigerate left overs. 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.
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
annie abraham says
Hi Rose
Thanks for the nice recipe. How do you take this dessert out of the pan? Do you overturn the pan?
Rosemary says
Hi Annie, no I leave it in and slice it from the pan. Hope you enjoy it. 🙂
Sandy Pires says
Thank you so much Rose! I used to make this dessert growing up in Canada and then lost the recipe. I have been searching years for this. It was always my favourite dessert to make.
Rosemary says
Hi Sandy, so glad you found it, my family loves this dessert. Have a great weekend.
Ashley @ Big Flavors from a Tiny Kitchen says
No bake desserts are always so great to have on hand – especially in the summer. This looks awesome!
Rosemary says
Hi Ashley, thanks so much and yes I have to love no bake desserts. Have a great week.
Srividhya Gopalakrishnan says
This sounds interesting. Love pineapple will definitely try this one.
Rosemary says
Thanks Srividhya, hope you enjoy it.
Rosa says
Hi Rosemary! This dessert sounds fabulous to make during the summer months! I was reading through the comments about what the difference is between whipping cream and heavy cream. That confused me a bit because I have always written heavy cream in my recipes. I googled it and Cookinglight.com mentioned that they are basicly the same thing. Heavy cream has a little more content fat and holds its shape better than whipping cream. In Germany, I use Schlagsahne with 32% fat but I have always refered to it as heavy cream in English.Well, either way, your mom’s dessert sounds delicious! Happy belated birthday to your husband!
Rosemary says
Hi Rosa, thanks for clarifying that, here in Italy there is only whole cream and that’s it, when I go to Canada there is such a huge choice of creams can make it a little confusing. Have a wonderful Sunday.
Alma Bayomi says
The recipe fails to say what size can of Pineapple to purchase for the recipe for Creamy Pineapple Squares. Pls let me know. Thanks.
Rosemary says
Hi Alma, sorry about that, in Italy there is only one size available, I always forget other places you have a lot more variety. Anyway I would say 20 oz can but if you prefer more cream and less pineapple than the 15 oz would work also. Happy Easter.
Bruce says
Love this recipe, and it’s really good too. I was looking over some of the other comments and thought I would add this… Here in the US we have not only varying degree of milk (low-fat, 1%, 2%, skim and whole) we also have different creams. The half and half is not really half cream/half milk… it refers to the 8 – 12% butterfat content. And it doesn’t work for whipping. Heavy cream has around 30% butterfat, and works well for whipping. And heavy whipping cream has about 36% butterfat, and works excellent for whipping. As for the lemon jello addition, it works much like a parfait. Once the jello is soft set (usually after about 20 minutes in refrigerator, you fold the whipping cream and pineapple into it mixing well. I also add 1/2 cup unsweetened coconut. Makes for a quick dinner addition when the grandkids visit, and they never leave any.
Rosemary says
Hi Bruce, thanks so much for the great info. Whenever I go home I am always amazed at the huge selection of milks and creams. The lemon jello sounds very good and interesting. Have a great week! 🙂
Nancy Nichols says
Hey Rose, yes my mother made almost this recipe. I have looked through numerous cookbooks, Goggled , pinned, you name it looking for “her recipe” to no avail. Yours however is the closest.
The difference is in addition to your recipe, hers called for a box of lemon jello in addition to the pineapple.
I unsure how to incorporate the jello. Add the pineapple juice to the jello powder?
Do you have any suggestions?
Thank you for time reading my long winded request.
Rosemary says
Hi Nancy, sounds very interesting, but I don’t quite understand how it is incorporated into the pineapple cream dessert, is the lemon jello a separate level? If it is what level is it and doesn’t it have to go in the fridge to firm up? As far as making the jello I would probably use a portion of the pineapple juice for liquid and the rest water, to try it out, if you like it and want a stronger flavour then the next time I would add more juice to water. Let me know, I am really curious.
maude says
I made the mistake once of buying heavy cream which doesn’t whip. it has to say “whipping” cream. never notice the difference until this year.
Rose says
Hi Maude, that is really strange, because here in Italy there is only whole cream, no half and half, or whipping cream here. So I always use heavy cream, maybe there is a different percentage in the cream. Thanks for the info.
Sunita says
Hi, this looks yummy but I can’t eat eggs, would it be okay to skip the egg or does it affect the structure?
Rose says
Hi Sunita, I think you could try it without the eggs, or is there an egg substitute that you usually use? It’s just that the egg cream mixture is a nice taste. But try it and let me know. Have a great day!
melody says
Hi! I’ve always been told not to eat raw eggs…the eggs in this recipe are raw …correct?
Thanks!
Melody
Rose says
Hi Melody, Yes you are right, but I wrote a note saying that you could you use pasteurized eggs and egg products available. Hope that helps you. Thanks.
Karen at Lady of LaMancha says
Hi, just happened across your blog via Pinterest. Your life seems to be the Canadian-Italian version of my American-Spanish one! Funny thing is, my mother has also made this same exact dessert for as long as I can remember (I don’t particularly like it, but it seems to go over well with Spaniards!).
¡Saludos desde España!
Rose says
Hi Karen, funny how things turn out (at the beginning it wasn’t so funny). The Italians love that dessert too. Thanks for stopping by. Have a great weekend.
Pam says
I am so confused I bought heavy whipping cream but it’s just milk, so I thought I bought the wrong thing so I added the crushed pineapples to cool whip! What do I not know? Lol Help!
Rose says
Hi Pam, well you could try it with the cool whip and see out it tastes. I have never made it with cool whip so let me know how it is. Or buy another can of crushed pineapple and try again, the heavy whipping cream you bought sounds like it was the right thing to buy in the first place right? Let me know, good luck.
Pam says
So was I suppose to just put the drained cr. pineapples in the heavy cream and the liquid would freeze up and look like yours?
Rose says
Hi Pam, first you have to whip the cream and then add the really well drained pineapple (wring it with your hands) and then yes it should look like mine. Let me know.
Pam says
Sorry for so many comments, but I used my mixer and was mixing it for about 3 or 4 minutes then I stopped because I didn’t think it was doing anything. Should I of kept going?
Rose says
Hi Pam, no problem, I think you should probably go longer, you want stiff peaks, so to check for stiff peaks, pull the beaters straight up out of the whipped cream and the peaks should hold its shape and stick tightly to the beaters, that’s when you know you have whipped it enough. Have fun.
Pam says
Thank-you!
Rose says
Your welcome! Have a great weekend!
paula riggs says
what do u do with half and half whipping just whip it for topping or is this also heavy cream?
Rose says
Hi Paula, I just use heavy cream and then I fold in the pineapple. I don’t use half and half cream because we can’t get it here in Italy unfortunately, but you can try using it instead of whole cream if you like. I hope I answered your question.
marisa2014 says
Buon Compleanno al tuo marito!This sounds like my peach dessert that my husband always asked for. My daughter groaned at the thought of it. I wrote about it — sometimes the simplest desserts are the best. I will definitely make this when our family gets together again. Thank you for sharing.
Rose says
Thanks Marisa, I will be checking out your peach dessert for sure. I love peaches.