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

Pineapple Slice
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Delicious light pineapple slice, perfect for Easter!
Course: Dessert
Cuisine: Bars
Keyword: pineapple slice
Servings: 8
Calories: 582 kcal
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 Facts
Pineapple Slice
Amount Per Serving
Calories 582 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 24g 120%
Cholesterol 117mg 39%
Sodium 433mg 18%
Potassium 88mg 3%
Total Carbohydrates 51g 17%
Sugars 35g
Protein 3g 6%
Vitamin A 26.7%
Vitamin C 0.2%
Calcium 6.1%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.
9
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

3 Comments

  1. 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 Reply

      @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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