pineapple delight dessert



•3 cups graham cracker crumbs
•3/4 cup butter, melted
•3/4 cup butter, softened
•2 1/4 cups icing sugar [powdered sugar]
•2 eggs
•1 tsp vanilla
•Pineapple Layer
•2 can of crushed pineapple, drained [about 1 cup]
•Whipped Cream Topping
•1 1/2 cup whipping cream
•3 Tbsp icing sugar [powdered sugar]
•2 tsp vanilla


-Preheat oven to 350. Spray an 13 X 9 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 for 10 minutes, then cool completely on a wire rack.
-In a separate bowl, mix together butter, icing sugar, eggs, and vanilla with an electric mixer until smooth.
-Drop by spoonfuls over crust (once it has completely cooled), and gently smooth to form an even layer.
-Bake for 10-12 minutes, then remove and cool completely on a wire rack.
-Beat the whipping cream, icing sugar and vanilla in a medium bowl until it is thick and stiff.
-Drain the juice from the canned crushed pineapple.
-Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.
If you want to make it a little fancier, garnish the dessert with a sprinkle of graham cracker crumbs.
-Cover and chill until ready to serve, at least 2 hours.