Pineapple Delight is a light and fluffy dessert, with a bit of a crust. It is so simple to make, and will make everyone happy. You will most likely have all of the ingredients already in your pantry! This is the perfect light and sweet dessert to kick off your summer.
Ingredients:
20 oz Can Pineapple Slices (or crushed pineapple)
2 Cups of Heavy Cream
2 Eggs
2 Sticks of Butter (1 stick softened, 1 stick melted)
18 Crushed Graham Crackers (2 1/2 cups)
2 tsp of Vanilla
2 1/2 cups of Powdered Sugar
Directions:
First preheat your oven to 350, and have your 8x8" baking pan greased and set aside. Then in a bowl take your 2 cups of crushed graham crackers (save 1/2 cup for the topping) and 1 stick of melted butter, and combine these ingredients together. Take the combined ingredients and press them into your 8x8" baking pan until it looks like the picture shown on the left. Place the baking pan into the oven for 10 minutes, then take out and let cool in the refrigerator while making the filling.
In a medium bowl, mix together the 1 stick of softened butter, 2 eggs, 1 tsp of vanilla, and 2 cups of the powdered sugar. Using an electric mixer is best for fully combining the ingredients. After you have completed combining the filling together, take the pie crust from the refrigerator and slowly pour the filling onto the crust. Spread the filling, until no crust is visible. Then place back into the oven for 15 minutes.
While the dessert is in the oven, start on the topping. In a medium bowl, place the 2 cups of Heavy Cream, 1 tsp of vanilla, and 1/2 cup of powdered sugar. Mix all of these together with an electric mixer, until you see stiff peaks (like the picture shown on the left.)
Then, chop up the pineapple into small pieces (unless you are using the crushed pineapple.) The pineapple slices were already in my pantry and convenient, so I went with those. Using the crushed pineapples will be less of a hassle, and cause you to lose one of the steps in the process.
Make sure the pineapple is drained and free of juice, then put the pineapple into the whipped topping. Fold the pineapple in until it looks like the picture on the right. Place the topping in the refrigerator along with the pan from the oven. Let the pan cool completely.
After the pan has completely cooled, take the pan and medium bowl out of the refrigerator. Place the whipped topping from the medium bowl onto the pan. Gently spread the whipped topping until the pan is completely covered. Then, use the left over 1/2 cup of graham crackers and sprinkle all on top of the dish. Now it's time to enjoy!
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