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!
- 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
- 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.
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.