No-Bake Pineapple Cream Dessert
User Reviews
4.7
No-Bake Pineapple Cream Dessert
Description
No-Bake Pineapple Cream Dessert combines a crumbly graham cracker crust with a rich filling made from softened butter, powdered sugar, and egg, enhanced with vanilla. The top layer of whipped cream folded with well-drained crushed pineapple adds a refreshing, creamy texture with sweet fruity bursts. Chilled in the fridge for several hours, the dessert firms up without baking, making it convenient and practical for warm weather or quick preparation.
The flavor is a mix of buttery sweetness from the crust and filling, complemented by the bright piquant notes of pineapple. The whipped cream keeps the dessert light while providing a smooth, velvety mouthfeel. The topping of extra cookie crumbs adds a pleasant textural contrast.
This dessert is best served cold and can stand on its own as a light finish to a meal or a delightful afternoon treat. It is well suited to those seeking a creamy, fruit-accented dessert without heating up the kitchen.
According to the notes, store the dessert covered in the refrigerator for up to 4-5 days or freeze it wrapped securely for up to six months. It is recommended to thaw frozen portions overnight in the fridge before serving to restore the best texture. Some prefer the dessert chilled fully in the refrigerator rather than partially frozen.
Ingredients
COOKIE BASE
- 1½ cups graham cracker crumbs divided
- ¼ cup butter 53 grams, melted
* You can also use your favourite cookie crumbs or my favourite digestive cookie crumbs.
CREAM FILLING
- ¼ cup butter softened
- ½ cup powdered sugar aka icing sugar
- 1 large egg
- ¼ teaspoon vanilla
*For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized eggs available.
TOPPING
- 2 cups whipping cream or whole cream
- 1 crushed pineapple canned, drained very well, excess liquid wringed out
**15 or 20 ounces (425 / 567 grams) I usually use the 15 ounce can, but 20 ounces would probably be better.
Instructions
COOKIE BASE
- In an 8 inch (20 cm) square or round freezer safe baking dish combine crumbs and melted butter, press down firmly in the pan. Place the pan in fridge and continue with the filling.
CREAM FILLING
- In a medium bowl cream well the softened butter and powdered sugar. Add the egg* and beat until smooth then add vanilla. Spread over the crumbs as evenly as possible.
- In a medium bowl, whip the cream until thick peaks form, then fold in the well-drained pineapple (medium or large can depending on how much pineapple you prefer) and then spread over the cream filling. Sprinkle with 3 tablespoons of the cookie crumbs. Place the dessert in the fridge for at least 5 hours or better still over night. Enjoy!
*For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized egg products and pasteurized eggs available.
Notes
- Store the dessert covered in the fridge for up to 4-5 days.
- It can be frozen for up to 6 months; thaw overnight in the refrigerator before serving.
- Some prefer chilling the dessert fully in the fridge for at least 5 hours rather than freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 122mg | 41% |
| Sodium | 215mg | 9% |
| Potassium | 69mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 1150IU | 23% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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