Pineapple Delight

5 from 57 votes

Luscious layers of pineapple-filled whipped cream, cream cheese and graham crackers make this pineapple delight dessert an ideal cold treat.

Prep Time10

Cook Time10

Chill Time8

Total Time8 20

Course: Dessert

Cuisine: American

Keyword: Pineapple Delight Recipe

Servings:

Calories: 329kcal

Ingredients

12 full-sheet graham crackers (about 1½ cups finely ground crumbs)
7 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons granulated sugar
8 ounces block cream cheese, room temperature
1 cup powdered sugar, sifted
20 ounces can crushed pineapple in heavy syrup, drained very well (2 tablespoons for the cream cheese layer and remainder for the whipped topping)
½ teaspoon vanilla extract
8 ounces Cool Whip whipped topping, thawed

Garnish

1 to 2 tablespoons crushed graham cracker crumbs (from 1 full-sheet)

Instructions

Preheat the oven to 350°F. Lightly spray an 8x8 glass baking dish with non-stick spray and set aside.
Place the graham cracker and granulated sugar into a food processor and process for 45 seconds to 1 minute or until fine crumbs form.
Remove the cap to the pour spout, with the food processor running, slowly pour the melted butter into the graham cracker crumbs. Process just until the mixture resembles wet sand.
Transfer the mixture to the prepared baking dish and press firmly into the bottom of the pan. You can use the bottom of a flat measuring cup to press the crumbs into an even layer.
Bake for 8-10 minutes or just until lightly golden at the edges and set in the center. Remove from the oven and allow to cool completely at room temperature before adding the remaining layers.
Using a handheld mixer on medium speed, beat the cream cheese for 1-2 minutes or until no lumps remain.
Add the powdered sugar and mix again until fully combined. You may want to start the mixer on low and build up the speed to avoid getting powdered sugar all over the counter.
Add 2 tablespoons of the well drained crushed pineapple and vanilla extract to the cream cheese mixture. Mix just until the pineapple is evenly distributed and the mixture is smooth.
Spread the cream cheese mixture evenly over the cooled crust.
To the same mixing bowl add the remaining crushed pineapple (breaking up any big clumps) and thawed whipped topping. Gently fold together until the pineapple is well distributed throughout.
Dollop the whipped topping mixture over the surface, then gently spread to avoid disturbing the layer underneath.
Garnish with a sprinkle of crushed graham crackers over the top of the pineapple delight.
Refrigerate for at least 8 hours or up to overnight before slicing and serving.

Notes

An overnight chill is recommended so the pineapple delight firms up fully, allowing for cleaner slices when served.
If choosing to substitute crushed pineapple in 100% juice, you will need to note that your pineapple delight will not be as sweet and will have a slightly more tart pineapple flavor.
For the best results full-fat block-style cream cheese is recommended for this recipe.
I find that crushing your graham crackers in a food processor, or high-quality blender, yields the finest crumbs and best texture of the baked crust layer. They pack together more than the store-bought box of graham cracker crumbs, reducing the crumbling of the crust when sliced and served.
When draining the crushed pineapple, pour into a fine mesh sieve and press out as much of the excess liquid as you can. This will help to easily break apart the pineapple clumps to distribute better when mixed with both the cream cheese and whipped topping. It also helps to ensure that the excess moisture does not water down the filling layers. You can reserve the drained pineapple juice to use in marinades and cocktails, or you can simply discard it if you have no use for it.

Nutrition