Pineapple Delight This Pineapple Delight dessert features the base of graham crackers, and is filled with a delicious, smooth pineapple filling. This dessert for summer is easy to prepare to serve a crowd and is very fresh and light .
Based on the sunny and hot weather outside, temperatures are climbing into the 80s in the over the next few days. for the weekend, 90s are declared! It’s possible to declare that summer is here !
There are some things that are absolutely essential to have in the summer. For example, plenty of sundresses, sunscreen and sunglasses, barbecues and an “recipe for success” This is what we refer to as the summer dessert .
The idea of making refreshing desserts for summer is the best to enjoy the summer heat. Pies and cakes are delicious but we really like extremely cold desserts to stay cool, especially during barbecue. The Lemon Lush is a perfect cold dessert, however hubby wanted a pineapple-based dessert. It was “delighted” to whip up something different for him to test after we had taken our grill was emptied.
This fluffy and light creamy pineapple treat is able to be easily transported, resulting in it will be served at every gatherings with family, and seldom will leave leftovers.
I’ve had similar reactions the Chocolate Lasagna recipe, everyone seems to enjoy it. The only thing you’ll bring to the kitchen is a dish that isn’t cleaned !
3 cups graham cracker crunch
3/4 cup butter and melt it
3/4 cup butter softened
2 1/4 cups icing sugar (powdered sugar)
1 tsp vanilla
2 cans of crushed pineapple that has been draining (about one cup)
Whipped Cream Topping
1 1/2 cups whipping cream
3 Tbsp icing sugar (powdered sugar)
2 tsp vanilla
Bake at 350°F. Spray a 13 x 9 pan by cooking spray. Set aside.
Within a large bowl mix the graham cracker crumbs with butter until they are well-combined and the mixture is crumbly. Place in the pan you have prepared.
For 10 minutes, bake and let it cool completely on the wire rack.
A separate bowl mix the butter mixture, sugar (icing) vanilla, and eggs using an electric blender until the mixture is smooth.
Drop by spoonfuls on the your crust (once it has fully cool) and then smooth until you have an uniform layer.
Bake for 10-12 minutes, after which take it off and allow to cool completely on an air-tight rack.
Mix the whipping cream with sugar, and vanilla together in a large bowl, until it becomes dense and firm.
Take the juice out of the crushed pineapple that you can put in the canned container.
Mix the pineapple and the whipped cream together and spread them evenly over the top of the butter filling.
If you’d like to make it appear more extravagant, decorate the dessert with a few Graham cracker crumbs.
Refrigerate and cover until you are ready for serving, at minimum two hours.