PINEAPPLE DELIGHT
Make and share this Pineapple Delight recipe from Food.com.
Provided by Derf2440
Categories Bar Cookie
Time 1h
Yield 24 squares
Number Of Ingredients 9
Steps:
- Crust: Mix graham crackers and butter together.
- Press into 9 x 13 inch pan.
- Bake in 250f degree oven for 15 minutes.
- Cool.
- Filling: In a bowl, cream together butter and icing sugar.
- Add eggs and beat well.
- Spread over cooled crust.
- Bake in 350f degree oven for 25 minutes.
- Cool.
- Topping: Beat together whipping cream, vanilla and icing sugar until stiff.
- Fold in pineapple.
- Spread over filling.
- Sprinkle extra graham wafer crumbs on top for a finishing touch.
- Chill.
- Cut into squares and serve.
PINEAPPLE DELIGHT
Light and refreshing, pineapple delight is a cool tropical dessert. Enjoy layers of cream cheese filling, pineapple, and whipped topping over a graham cracker crust.
Provided by Shauna
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F.
- Lightly spray an 8x8-inch baking dish (metal or glass is fine).
- In a small bowl combine the 1¾ cups of crushed graham crackers, 8 tablespoons of melted butter, and 1 tablespoon of sugar.
- Press the graham cracker mixture in the bottom of the baking dish.
- Bake for 10 minutes. Allow the crust to completely cool.
- Using either a stand mixer or a handheld mixer, cream together the softened butter, cream cheese, and vanilla. Carefully add the powdered sugar a ½ cup at a time. Mix until the cream cheese mixture is smooth.
- Evenly spread the cream cheese filling over the completely cooled crust.
- Using the same bowl as the one used for the filling, gently fold the pineapple into the whipped topping.
- Gently spread the whipped topping over the cream cheese layer.
- Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.
- Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.
- Keep refrigerated until serving.
Nutrition Facts : Calories 540 kcal, Carbohydrate 62 g, Protein 4 g, Fat 32 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 54 mg, Sodium 441 mg, Fiber 2 g, Sugar 47 g, UnsaturatedFat 15 g, ServingSize 1 serving
PINEAPPLE DELIGHT CAKE
From our family friend Sylvia Morris. Tastes even better the second day. I am totally without willpower when confronted with this cake!
Provided by Sudie
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cake mix, oil, oranges and eggs together.
- Bake at 325 degrees for about 30 minutes.
- Cool completely.
- Make frosting: Drain a little of the juice off the pineapple and reserve.
- Put the pineapple in a large bowl.
- Sprinkle pudding on top.
- Fold in Cool Whip.
- If this seems stiff, add some of reserved juice.
- Frost cake, and refrigerate until ready to serve.
PINEAPPLE DELIGHT
Make and share this Pineapple Delight recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 38m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Crust:.
- Combine melted butter and crushed wafers.
- Reserve 2 Tbsp for topping.
- Spread remainder in a 9x9-inch pan.
- Bake in a 350°F oven for 8 minutes.
- Filling:.
- Beat softened butter, icing sugar, and eggs.
- Spread on crumb layer.
- Spread pineapple over top.
- Cover with whipped cream.
- Sprinkle with reserved crumbs.
- Decorate with maraschino cherries.
- Refrigerate until ready to serve.
- Can be made the day ahead or can be frozen.
- Tip: Use egg beater instead of real eggs.
- Try using chopped peaches to replace pineapple.
Nutrition Facts : Calories 554.2, Fat 34.4, SaturatedFat 17.6, Cholesterol 119.3, Sodium 277.3, Carbohydrate 59.3, Fiber 1.5, Sugar 21.8, Protein 4.5
PINEAPPLE DELIGHT
I received this recipe at a meeting for diabetics many years ago. I've shared this dessert with many friends on restricted diets.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square dish. Refrigerate until firm. , In a bowl, combine gelatin and water; stir until dissolved. Cool to room temperature. In a blender, combine the cottage cheese and sugar substitute; cover and process until smooth. Slowly add gelatin mixture and blend until smooth. Pour into crust. Refrigerate until firm. , Meanwhile, in a saucepan, combine cornstarch and water until smooth. Add pineapple. Bring to a boil. Cook and stir for 2 minutes or until thickened. Cool to room temperature. Spread over gelatin layer. Refrigerate for at least 1 hours before serving.
Nutrition Facts :
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- Place a layer of graham cracker crumbs in the bottom of an 8"x9" dish, reserving some for sprinkling. Stir in melted butter an press into bottom of the dish.
- Spread butter mixture over graham crumbs then spread with whipped cream and add a layer of pineapple.
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- To make the pineapple compote: Mix together cubed pineapple, sugar, water, and cinnamon stick in a medium saucepan, and cook over medium-high heat for about 30-35 minutes, stirring occasionally, or until pineapple becomes tender, lightly golden brown, and water nearly evaporates (my compote was prepared on the large stove-top burner. If you are cooking on a smaller burner, it will take about double the time mentioned above to fully cook). Near the end of the cooking process, keep a close eye on the compote to prevent burning, since the liquid will have almost evaporated (leave about 1/4 cup of liquid for use later in the recipe). Remove from heat and let cool completely.
- To make the custard cream: Dissolve the cornstarch well in about 3 tablespoons of whole milk. Fill the measuring can with the remaining amount of milk and pour the milk and dissolved cornstarch into a medium stainless steel saucepan. (Since the mixture will be whisked, please do not use an aluminum saucepan since the whisk will scratch the bottom of the aluminum pan, causing chemical contamination as well as altering the color of the mixture). Then, stir in the condensed milk, egg yolks, and vanilla bean seeds (if you are making yours with vanilla extract, add it to the mixture when it is cooked and just about to be removed from the heat). Whisk the mixture over medium heat for about 8-10 minutes or until it just starts to thicken. Then, reduce heat to medium-low and use a wood spoon to continue stirring the mixture for about 4-5 minutes, resulting in a creamy and thickened mixture (yet thinner than a typical cake batter). Again, my mixture was cooked on a large burner. If you are usin
- To make the chantilly cream: Using the egg whisker of an electric mixer, beat egg whites on high speed until stiff, about 2 minutes. Add the sugar and beat for about 30 seconds on medium speed. Then, add both the heavy cream and vanilla extract, and beat for about 15 seconds on low speed.
- To assemble the trifle: In a standard-size loaf baking pan, pour in the Chantilly cream in an even layer. Freeze with the pan sitting on a even surface or shelf for about 45 minutes. Remove from the freezer, and pour custard cream on top in an even layer. Freeze for about 45-60 minutes. Then, remove from the freezer, take cinnamon stick out of the pineapple compote, and using a slotted spoon, spoon the cooked pineapple cubes evenly over the dessert, making sure that almost no liquid is spooned onto the loaf pan. Reserve about 1/4 of the liquid in the refrigerator. Cover pan with plastic wrap and freeze trifle for at least 24 hours. Right before serving, unmold frozen trifle and let soften for about 4-5 minutes at room temperature. Drizzle a little bit of the reserved refrigerated pineapple liquid on top of the trifle if desired, decorate as you wish, and slice to serve. Enjoy!
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