Don’t Wake Me Up If I’m Dreaming About This Layered Pineapple Dessert!

This is my go-to dessert now for summer potlucks and barbecues. It is so light and fluffy and just tastes like summer. The pineapple is cool and refreshing too so it’s perfect for the sticky weather. I have had so many requests for this recipe I can’t even count them all. Even my picky three year old, (who hates pineapple, or so he thinks) loves this dessert. I just haven’t told him what’s in it yet! Check out what they are saying about this recipe over at Recipe Lion:

“I know my kids will go crazy over this recipe. It sounds so delicious and light.”

This is the perfect dessert for a hot summer day, or any other time of the year!

 

Ingredients

For the Crust:

2 1/2 cups graham crumbs (2 sleeves)

1/2 cup Land O’ Lakes unsalted butter

For the Layers:

2 cups powdered sugar, sifted

1/2 cup unsalted butter, softened

4 ounces Philadelphia cream cheese, softened

8 ounces Cool Whip

1 (20-ounce) Dole can pineapple, drained well

 

Instructions

Preheat oven to 300 degrees F.

Melt butter in the microwave and allow to cool.

Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 99 square pan and bake for 8-10 minutes. Place on wire rack to cool.

Beat the cream cheese and butter together until creamy. Turn the mixture down to low and add the powdered sugar one cup at a time until incorporated.

Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula.

Spread the cream cheese and pineapple mixture over the crust.

Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture.

Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

 

 

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Quick Tip: Buy a pre-made graham cracker crust to save time.

Thanks again to Recipe Lion for this delicious recipe.