Saturday, December 15, 2012

Pineapple Dream Dessert


Here is another light and fluffy dessert that is perfect for after a big meal. This recipe comes from the Tried & True Favorites of the Lillooet Crafts & Things Cookbook from 1974. One of the ancient cookbooks that our family returns to again and again. I am surprised at how often I return to this cookbook as it is falling apart, some pages are barely legible, and it has no photographs.
None.
I'm a photo-per-recipe kinda gal...and yet.....this book is awesome.
Anyway...you should really try this pretty and super easy dessert.
It is simple yet can stand beside the fanciest of desserts.
You have to love the classics.

Pineapple Dream Dessert
(Submitted in 1974 by Jean Shaw)

Ingredients
Crust
2 cups graham cracker crumbs
1/2 cup butter, melted

Filling
1/2 cup butter, softened
1 1/2 cups icing sugar
2 egg yolks
1 tsp vanilla

Pineapple Layer
1 can of crushed pineapple, drained (about 1 cup)

Whipped Cream Topping
1 cup whipping cream
2 Tbsp icing sugar
1 tsp vanilla

Directions
Preheat oven to 350. Spray an 8 X 8 pan lightly with cooking spray. Set aside.
In a medium bowl, combine graham cracker crumbs and butter until well combined and crumbly. Press into prepared pan.


Bake at 350 for 15 minutes. Remove from heat and let cool.
In a medium bowl, beat together butter, icing sugar, egg yolks, and vanilla until smooth. Drop by spoonfuls over crust.


Gently smooth to form an even layer.


Evenly spread with drained, crushed pineapple.


In a large bowl, whip whipping cream with icing sugar and vanilla. Spread evenly over pineapple.


Cover and chill until ready to serve, at least 2 hours.


You may have noticed that in the photos above I used a 9 X 13 pan. I simply one-and-a-half-multiplied the recipe to fit the 9 X 13 pan. I did use a full 2 cans of drained, crushed pineapple though.
Another tip - if you want to make it a little fancier, simply save a spoonful or 2 of the crust mixture in a separate little bowl and then sprinkle the crumbs over the top of the dish before serving.
To make it a little more tropical you can add 1/2 tsp of coconut extract to the whipping cream when you are whipping it instead of the vanilla.
Oh, yeah, aaaaaaaaaand - if you aren't a big fan of pineapple for some odd reason then you can substitute an equal amount of crushed strawberries (and I am certain other fruit would work too). I love it with the strawberries and the pineapple. I haven't tried it with any other fruit but I'm guessing apricots would be fabulous.


Be sure to check out Or So She Says and The Chicken Chick  and Carole's Chatter for some fun links.

51 comments:

  1. OMG....I've been making this desert for years..probably 30 at least. Have no idea where I got the recipe but its always been a huge favorite of everyone. It is to die for. :-)

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    1. It's one of my favorites from when we were kids!

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  2. what are graham cracker crumbs as I don't think we have them here in New Zealand

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    1. Here is a link so you can see what they are :)
      http://ocanada.com.au/shop/honey-maid-graham-cracker-crumbs-400g.html

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    2. You could probably use a good shortbread cookie in place of the graham cracker crumbs.

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    3. im 18 i learnt how to make this exactly the same just with the superwine biscuits crushed up

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    4. I use crushed Dads cookies for the base.

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  3. what is icing sugar?

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  4. Thank you! Thats what I thought.

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  5. So, you don't cook the egg yolk mixture?

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    1. when i learnt it we didnt cook anything not the base just pressed on it hard

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  6. What is icing sugar?

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    1. Icing sugar is powdered sugar or confectioner's sugar :)

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  7. I will try making this tomorrow.. hoping it's the same as the dessert I had at a church potluck awhile back!! crossing my fingers!!!!

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  8. I thought you couldn't eat egg if it wasn't cooked.

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  9. Hello. Could you tell me what "icing sugar" is? I don't think I have ever heard of it before. Thank you, for your help.

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    1. I just read an earlier reply as to what "icing sugar" is. Thanks.

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  10. The recipe sounds great but I would be concerned about eating raw egg yolk. Am I being overly paranoid?

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    1. If you are concerned about eating raw egg then perhaps another recipe would be better for you. It is not something we are too concerned about with this particular recipe in our house.

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    2. I too am concerned about eating raw egg yolks, so I think I will either make some cream filling from scratch (so so good!) or you could use some pudding, I think.

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    3. You can also sub in a couple of spoonfuls of milk for the egg yolk.

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    4. In our house this dessert doesn't last long enough to spoil. Also, we use fresh pasteurized eggs so there is no issue. The use of any other substitute will drastically change the taste and texture. This dessert should be kept refrigerated through.

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  11. this looks delicious, how do I print the recipe

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    1. Hi, as of right now we unfortunately don't have a print button option offered to us. What I usually do is "copy and paste" what you would like to print in a blank word document and then print that. (As soon as a print button is made available to us, we will add it!) Hope that helps :)

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  12. I really wanted to make this.bought all the ingredients..then read the entire recipe and I won't use it because of the 'uncooked yolks'.do you have to use them and make it without?

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  13. We have never made it without the egg yolk. I would think you could maybe substitute a Tbsp or so of milk and see if that wouldn't give you the same consistency. If you attempt it without the eggs we would love to hear how you made out. :)

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  14. I have made this using an instant pudding on the base. Just be sure it's niceand cool before you spread it. Works fine for me.

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  15. I made this for fathers day and my Dad LOVED it. I'm about to make two batches for his 70th B-day party. Was what he asked me to do as he was eating it! :) I am paranoid of eating raw eggs so I used a couple of tablespoons of milk in the icing instead of egg and extra creamy cool whip for the topping. Delicious!

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    1. Yay! So glad he enjoyed it. Thanks for letting us know it worked without the egg :)

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  16. My mom used to make this with a can of cherry pie filling - love it!

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  17. can you use fresh pineapple

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    1. I don't see why not. It should work out the same :) Let us know if you give it a try

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  18. I'M GOING TO TRY THIS RECIPE. CAN YOU TELL THE EGGYOLKS AREN'T COOKED?

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    1. Hi Jeff. No, you totally cannot tell the yolks are not cooked BUT if it is something you are worried about then one of our readers above said she tried adding a couple tablespoons of milk instead and it worked for her. Hope you enjoy it!

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  19. Will this recipe as written be enough for a 9x13 pan, or should I double the stated amounts?

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    1. At the bottom of the post I mentioned that I one and a half timed it to fit in a 9 X 13 but used 2 cans of pineapple. That being said... you can certainly double it for a thicker square.

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  20. is icing sugar (powered sugar)

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  21. My mom used to make this for family reunions back in the 60s. She would sprinkle chopped walnuts over the top & called it 24 hour dessert because to get the flavors perfect, it was best left to "set" for 24 hours!

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  22. I HAVE A RECIPE ALOT LIKE THIS ONE. INSTEAD OF THE CRACKER BASE MINE USES A JIFFY CAKE MIX. THE FILLING IS PUDDING MILK AND CREAM CHEESE. THE REST IS THE SAME. IT'S MADE IN A 13 X9 INCH PAN. I'M GOING TO TRY THIS ONE, I LIKE THE CRACKER CRUST. THANK YOU SUSAN

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    1. there is a BIG taste difference if you use cream cheese

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  23. Hi - If you buy fresh eggs (check date on carton) and make sure it isn't cracked anywhere on the egg, I'm sure it will be fine. Or, are there just egg yolks and not whole eggs like Egg Beaters??

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  24. can use cream cheese with icing sugar instead of butter and egg...and drained pineapple with the whipping cream combined!

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    1. You can make those changes but, of course, that will change the flavor of the recipe!! I am sure it will be just as tasty though :)

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  25. Could you pls tell me how to whip the powdered dream whip? Could u specify the amount of water/milk to be added before whipping?

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    1. You could just follow the package directions. We didn't use powdered dream whip in this recipe but I'm sure it could be substituted for the real cream.

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  26. Jo and Sue, Thank you for publishing this recipe. My mom made it for years but sadly the recipe was never written down. I had an idea of the ingredients but not the quantities. This dessert was a hit at all family functions and can now be brought back. Thanks again.
    Lyn

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  27. You are most welcome! We are happy you found us.

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  28. I have another recipe for Pineapple Dream Pie. It calls for about 65 Vanilla Wafers for
    the crust. You can use a food processor, pulse till finely ground, or use a gallon zip-lock
    bag and roll with a rolling pin. If using processor, add 4 TB. Granulated Sugar, 1/4 tsp. Coarse
    Salt and 7 TB. Unsalted Butter, Melted. Combine well. If by zip-lock bag, put crumbs and rest of ingredients into a medium bowl and mix to combine.
    You can reserve a few cookies for on top of dessert or sprinkle with wafer crumbs.
    If making as a pie, you would use a 9" pie dish and firmly press wafer crumb mixture into
    bottom and up sides of dish.

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