This Easter Dessert ( my Grandma’s Old Fashioned Pineapple Slice) has been a part of our Easter for as long as I can remember now. The graham cracker base topped with a fluffy pineapple filling is light, decadent and completely perfect for spring!
How to Make The BEST Easter Dessert!
This 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 Pineapple slice 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.
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.
Either way, if you’re looking for a great dessert for Easter or just for one of the best pineapple slice recipes you can find, you’ve got it!
This Easter dessert recipe is perfect for Easter, it can be prepared and then is actually best when it’s forgotten! Don’t forget to check out my Ten Amazing Breakfasts to Make Easter Morning as well!
More Easter Dessert Recipes You’ll Love
Some other great recipes you might want to check out:
- Strawberry Pretzel Dessert Salad,
- Banana Pudding Cake with Cream Cheese Glaze
- Ambrosia Salad Squares
- Pineapple Cream Cheese Pie
Happy baking!
Love,
Karlynn
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Easter Dessert : Pineapple Slice
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
Topping
- 1 cup of whipped cream
- 1 large can crushed pineapple drained thoroughly 20 ounces
Instructions
- 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 8x8 (or a 9x9) 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.
- Time for the topping! Whip up the cream until, well, it's whipped cream. Fold in the very well drained pineapple.
- 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.
Sharon Erickson says
I also grew up on this recipe except my mom did NOT use graham wafer crumbs – she used DAD’S Oatmeal cookies crushed for the base as you make it here and used them sprinkled on top! Other mom’s used graham wafer crumbs but my friends liked ours better with the Dad’s cookies. Try – you will not be disappointed!
gail kirschner says
was wondering how I could make this more diabetic friendly, like using half icing sugar then as wondering if I could substitute something else for the rest.
Earlyne says
Hi I saved the pineapple square delicious recipe that sounds exactly like my mom’s recipe but I don’t see the icon ‘saved recipes’. Where do I find it? Thanks! Enjoy your recipes very much.
Christa says
Do we use the canned crushed pineapple in its own juice or the heavy syrup canned kind?
BakersDi says
Nice ! Going to try this recipe except with strawberries instead since I am not a fan of pineapple.
Linda says
Thank you so much for the recipe! I have fond memories of this dessert from when I was a child. I’m going to make some today!
This seems to have the ingredients my mother used.
Eden says
Great recipe! Made it today. Can this be frozen?
Kp says
Is that real whipping cream or cool whip?
Jill says
I was going to make it with the cool whip. And use a tub of it.
Lori Spaidal says
This is one of my favorite desserts! I’ve been making it and eating it for over 40 years. I found the recipe in one of my mom’s cookbooks.
Linda Steiger says
My mom made this with eggs and icing sugar. It was yummy but that layer very sweet! I prefer maki ng it with cream cheese So Not So Sweet. She Drained The Pineapple As The Middle Layer Then Whipped Cream On top.
Kim says
Can we sub butter for margarine?
Karlynn Johnston says
Yes, you can! It was originally made with margarine!
BettyCroft says
So glad i found this, my mom used to make this when I was a kid. I have her recipes, but the raw egg in this one concerned me. Never thought to sub cream cheese. Going to have to try it, I think maybe today.
thekitchenmagpie says
_u*********@li******.com" profile_url="https://www.livefyre.com/profile/23045838/" ns="true">BettyCroft |Did you ever give this a whirl?
Clare Heaton says
An old favourite!
crackers says
Can I double this recipe?
redhat3819 says
What is better to use. Cream Cheese or the Eggs?
Judi Pence says
I remember this recipe from my childhood, too . . . but can’t recall if the pineapple was crushed, chucks or rings . . . please share. Thank you for posting it – brings back so many fabulous memories.
goody says
it was mentioned in the recipe, crushed pineapple 🙂
Mindy says
My grandma made this all the time. So lovely.