This pineapple slice 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 is a light, airy, just sweet enough dessert that now has taken top place in my husband’s heart over the old one, cherry cha-cha, another family classic.
How to Make Pineapple Slice
My Grandma used to put two raw eggs in the middle layer, which I do not recommend. I have replaced the eggs with cream cheese to achieve the richness that the eggs would have added to this dessert.
The full steps and ingredient amounts are listed in the recipe card, but here is an outline of how easy this is!
- Make the graham cracker crust, bake, then cool.
- Create the cream cheese icing layer.
- Make the pineapple and whipped cream layer.
- Refrigerate overnight.
If you want to make this the old-fashioned way, a safer solution is to use pasteurized eggs from the carton, around 1/4 cup, to be exact. They add creaminess, which is the key to this dish. However, cream cheese is always a winner!
Happy Baking!
Love,
Karlynn
Pineapple Slice
Ingredients
Crust
- 2 ½ cups graham crumbs
- ½ cup salted butter
Middle layer:
- 2 cups icing sugar
- ½ cup salted butter
- ½ cup cream cheese softened
Topping:
- 1 cup whipping cream or two cups Cool Whip
- one 20 ounce can crushed pineapple crushed pineapple
Instructions
- Preheat your oven to 350°F. Combine the first ingredients in a medium bowl until the melted butter is mixed throughout the crumbs. Press 2/3 of the mixture firmly into the bottom of an 8×8 pan and bake the crust for 8-10 minutes. Remove and cool completely.
- Place the butter into a medium bowl and beat with a hand or stand mixer until light and fluffy. Add in the cream cheese, beating until it's smooth and there are no lumps. Add in the icing sugar slowly, beating in until fully incorporated into the butter mixture.
- When the crust is completely cooled, spread the butter mixture on top.
- In a medium bowl, beat the whipping cream until stiff peaks form. Fold in the well-drained crushed pineapple.
- Spoon the pineapple mixture on top of the butter layer, smoothing into an even layer. Sprinkle the rest of the graham crumb mixture on top. Cover the pan with plastic wrap.
- Refrigerate overnight for best results, or at least 4 hours if it's for the same day.
Kristin says
I’ve made this every Easter for the past 3 years. It’s always a huge hit! It’s rich and tasty but also light and airy, which is a dangerous combination IMO 🙂
I’ll be making it again this year. Thanks for this great recipe!
Karlynn says
I am so glad you enjoy it! There is just something magical about how the layers come together, and by the time you realize it, you’ve eaten half a pan 🤣
Happy Easter!!
Dawn says
I grew up eating this, but my mom (and grandmother) always put it in the freezer and we ate it frozen. It was a great summer time treat. We call it “Frozen Pineapple”
Julia says
I made it this afternoon and it’s chilling in the fridge presently! I know it’s going to be awesome!
Jill says
Is there any pineapple in the cream cheese mixture? Sure looks like it in the video.
Karlynn says
Nope, if you watching the video I do layer one which is butter, cream cheese and icing sugar. And then I do lay or two in a different bowl which is whipping cream and pineapple. Then it shows you how to put layer one and then later to and sprinkle with crowns. Always follow the recipe instructions as videos are just a quick snippet visual guide.
Barbara says
Can I use. Stevia in place of icing sugar?
susan says
This is great to make and everyone loved it, but I had to disconnect my computer and haul it into the kitchen. I can’t see anywhere on here where it says to print the recipe I really didn’t want to print out all your pictures, especially in colour. Any advice, or is there a print icon somewhere that I can’t see.
angelinthedark5 says
@susan What I do if their is no print button, I just copy and paste it to word pad and then print it from there. It’s better that way because then I can change the font size bigger before I print the recipe. Hope this helps.