My mother used to make the topping and we had it served in a dish all by itself. I’ve been years wishing I had the recipe for just that. Now I do! … and more! Thank you so much and keep them coming!
I love Pineapple Delight….. but the frozen pineapple delight. I tried this version, but it was very rich, and the middle filling layer was like sweetened condensed milk…. not at all the version my Mom used to make, which was the recipe I was looking for. If you’re looking for a frozen Pineapple Delight that is easy to make, delightfully delicious, light and airy, try the Frozen Pineapple Delight on my board. It is delicious. And the one my Mom used to make.
Sarah I’m waiting for the crust with the fling to cool completely before putting on the whip topping, bi toward looking at the filling and the top layer looks cooked I kinda cracked through it and its still liquidy, is that normal? Will it set in the refrigerator? I put it back in the oven as I was on earned just for a few min it still looks the same I’m assuming it will set to more of a pudding texture after sitting in the fridge.
the perfect treat for a summer evening, two yums ( thumbs) up. I’m stopping by from DREAM.CREATE.INSPIRE.LINK I invite you to share at my link party too ( you can share until Sat. midnight).
I made this for a family get-together today. I absolutely LOVE the first two layers, and the pineapple layer is also really good. I’m just not a big fan of pineapple. But I’m thinking that you could probably use just about any fruit for the top layer. This is a definite keeper recipe.
Ingredients:
Crust:
3 cups graham cracker crumbs
3/4 cup butter, melted
Filling:
3/4 cup butter, softened
2 1/4 cups icing sugar (powdered sugar)
2 eggs
1 tsp vanilla
Pineapple Layer
2 can of crushed pineapple, drained (about 1 cup)
Whipped Cream Topping
1 1/2 cup whipping cream
3 Tbsp icing sugar (powdered sugar)
2 tsp vanilla
Instructions:
Preheat oven to 350. Spray an 13 X 9 pan lightly with cooking spray. Set aside.
In a medium bowl, combine graham cracker crumbs and butter until well combined and crumbly. Press into prepared pan.
Bake for 10 minutes, then cool completely on a wire rack.
In a separate bowl, mix together butter, icing sugar, eggs, and vanilla with an electric mixer until smooth.
Drop by spoonfuls over crust (once it has completely cooled), and gently smooth to form an even layer.
Bake for 10-12 minutes, then remove and cool completely on a wire rack.
Beat the whipping cream, icing sugar and vanilla in a medium bowl until it is thick and stiff.
Drain the juice from the canned crushed pineapple.
Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.
If you want to make it a little fancier, garnish the dessert with a sprinkle of graham cracker crumbs.
Cover and chill until ready to serve, at least 2 hours.
source:easyrecettes.com
