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Easter Dessert : Pineapple Slice

Pineapple Slice

This is another one of my grandma’s recipes, and one of my favorites. Oh, fine, they are all my favorites. It’s a given. This Pineapple slice is a light, airy, just sweet enough dessert that now has taken top place in my husbands heart over the old one, cherry cha-cha, another family classic.


She used to put 2 raw eggs in the middle layer, not something I recommend for a family-with-young-kids recipe, but I am sure, nay, positive I ate this as a child and well, obviously never croaked, but never got sick either. I wasn’t willing to risk it on my kids, because it depended on my own talent at keeping the mixture cool and refrigerated, as well as trusting that the eggs were properly handled before they reached the supermarket. You can buy pasteurized eggs, and perhaps those would be best in this.

Either way, if you’re looking for a great dessert for Easter or just for one of the best pineapple slice recipes you can find, you’ve got it!

Easter Dessert : Pineapple Slice

This recipe is perfect for Easter, it can be prepared and then is actually best when it’s forgotten!

Some other great recipes you might want to check out: Strawberry Pretzel Dessert SaladNo-Knead Focaccia Bread Recipe ( Peasant Bread)

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Easter Dessert : Pineapple Slice
Prep Time
5 hrs 25 mins
Cook Time
10 mins
This is our family's favourite dessert for Easter, easy and delicious Pineapple slice!
Servings: 8 servings
Author: Karlynn Johnston
  • Crust
  • 2 1/2 cups graham crumbs better if you make them yourself
  • 1/2 cup of margarine
Middle layer:
  • 2 cups of icing sugar
  • 1/2 cup of margarine
  • 1/2 cup of cream cheese or 2 eggs
  • 1 cup of whipped cream
  • 1 large can crushed pineapple drained thoroughly 20 ounces
  1. Melt the margarine and combine the first ingredients for the crust. I crushed the wafers myself and it made such a lovely, chunky, solid crust! Press 2/3 of the mixture firmly into an 8x8 (or a 9x9) pan and bake at 300 for 8-10 minutes.
  2. When the crust is cooling, whip up the cream cheese (or eggs) icing sugar and margarine.
  3. When the crust is completely cooled, spread the mixture on top.
  4. Time for the topping! Whip up the cream until, well, it's whipped cream. Fold in the very well drained pineapple.
  5. Put the topping on, then sprinkle the rest of the graham crumb mixture on top. Refrigerate overnight for best results, or at least 4 hours if it's for the same day.



  • Reply
    April 13, 2017 at 10:49 pm

    Can we sub butter for margarine?

  • Reply
    October 12, 2013 at 8:40 pm

    So glad i found this, my mom used to make this when I was a kid.  I have her recipes, but the raw egg in this one concerned me.  Never thought to sub cream cheese.  Going to have to try it,  I think maybe today.

    • Reply
      April 12, 2014 at 4:32 am

      BettyCroft |Did you ever give this a whirl?

  • Reply
    September 8, 2013 at 6:19 am

    Can I double this recipe?

  • Reply
    February 14, 2013 at 12:16 am

    What is better to use.   Cream Cheese or the Eggs?

  • Reply
    Judi Pence
    May 10, 2012 at 10:05 pm

    I remember this recipe from my childhood, too . . . but can’t recall if the pineapple was crushed, chucks or rings . . . please share. Thank you for posting it – brings back so many fabulous memories.

  • Reply
    April 22, 2011 at 5:47 pm

    My grandma made this all the time. So lovely.

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