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Pineapple Slice

Site Index Bars and squares Dessert Easter Recipes Pineapple Vintage recipe

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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 husbands heart over the old one, cherry cha-cha, another family classic.Pineapple Slice

How to Make Pineapple Slice

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.

 

 

 

Ingredients:

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, or pasteurized eggs from the carton)

Topping:
1 cup of whipped cream
1 large can pineapple ( 20 ounces)

 

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 8×8 (or a 9×9) pan and bake at 300 for 8-10 minutes.

When the crust is cooling, whip up the cream cheese (or eggs) icing sugar and margarine.

When the crust is completely cooled, spread the mixture on top.

Sigh. Swirly……creamy……lovely, just absolutely lovely. 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.

Pineapple Slice

Now of course I had been eating this with the eggs my entire life and I turned out quasi ok. There is something really delightful texture-wise that raw eggs impart to this dessert, SO a safer solution is to use pasteurized eggs from the carton, around 1/4 cup, to be exact. They add a creaminess that is really the key to this dish.  However, cream cheese is always a winner!

Happy Baking!

Love,

Karlynn

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Pineapple slice, a delectable spring and summertime treat that tastes like pineapple heaven. With whipped cream. 'Nuff said. #easter #dessert #pineapple

Learn to cook like the Kitchen Magpie

Pineapple Slice

Delicious light pineapple slice, perfect for Easter!
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Course
Dessert
Cuisine
Bars
Servings
8
Calories
582
Author
Karlynn Johnston

Ingredients

Crust

  • 2 1/2 cups graham crumbs better if you make them yourself
  • 1/2 cup of butter

Middle layer:

  • 2 cups of icing sugar
  • 1/2 cup of butter
  • 1/2 cup of cream cheese or 2 eggs

Topping:

  • 1 cup of fresh whipping cream or two cups Cool Whip
  • 1 large can crushed pineapple drained thoroughly 20 ounces

Instructions

  1. Melt the butter and combine the first ingredients for the crust. Press 2/3 of the mixture firmly into an 8x8 (or a 9x9) pan and bake at 300 degrees for 8-10 minutes.

  2. When the crust is cooling, whip up the cream cheese (or eggs), icing sugar and butter.

  3. When the crust is completely cooled, spread the cream cheese mixture on top.
  4. Time for the topping! Whip up the cream until it's whipped cream or get out two cups of Cool Whip. 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.

Nutrition Information

Calories: 582kcal, Carbohydrates: 51g, Protein: 3g, Fat: 41g, Saturated Fat: 24g, Cholesterol: 117mg, Sodium: 433mg, Potassium: 88mg, Sugar: 35g, Vitamin A: 26.7%, Vitamin C: 0.2%, Calcium: 6.1%, Iron: 6.3%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Bars and squares Dessert Easter Recipes Pineapple Vintage recipe

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  1. 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.

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