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This pineapple slice 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 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.
How to Make Pineapple Slice
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.
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, or pasteurized eggs from the carton)
Topping:
1 cup of whipped cream
1 large can pineapple ( 20 ounces)
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 8×8 (or a 9×9) 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.
Sigh. Swirly……creamy……lovely, just absolutely lovely. 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.
Now of course I had been eating this with the eggs my entire life and I turned out quasi ok. There is something really delightful texture-wise that raw eggs impart to this dessert, SO a safer solution is to use pasteurized eggs from the carton, around 1/4 cup, to be exact. They add a creaminess that is really the key to this dish. However, cream cheese is always a winner!
Happy Baking!
Love,
Karlynn
Pineapple Slice
Ingredients
Crust
- 2 1/2 cups graham crumbs better if you make them yourself
- 1/2 cup of butter
Middle layer:
- 2 cups of icing sugar
- 1/2 cup of butter
- 1/2 cup of cream cheese or 2 eggs
Topping:
- 1 cup of fresh whipping cream or two cups Cool Whip
- 1 large can crushed pineapple drained thoroughly 20 ounces
Instructions
- Melt the butter and combine the first ingredients for the crust. Press 2/3 of the mixture firmly into an 8×8 (or a 9×9) pan and bake at 300 degrees for 8-10 minutes.
- When the crust is cooling, whip up the cream cheese (or eggs), icing sugar and butter.
- When the crust is completely cooled, spread the cream cheese mixture on top.
- Time for the topping! Whip up the cream until it’s whipped cream or get out two cups of Cool Whip. 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.
Video
Nutrition
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Dawn says
I grew up eating this, but my mom (and grandmother) always put it in the freezer and we ate it frozen. It was a great summer time treat. We call it “Frozen Pineapple”
Julia says
I made it this afternoon and it’s chilling in the fridge presently! I know it’s going to be awesome!
Jill says
Is there any pineapple in the cream cheese mixture? Sure looks like it in the video.
Karlynn says
Nope, if you watching the video I do layer one which is butter, cream cheese and icing sugar. And then I do lay or two in a different bowl which is whipping cream and pineapple. Then it shows you how to put layer one and then later to and sprinkle with crowns. Always follow the recipe instructions as videos are just a quick snippet visual guide.
Barbara says
Can I use. Stevia in place of icing sugar?
susan says
This is great to make and everyone loved it, but I had to disconnect my computer and haul it into the kitchen. I can’t see anywhere on here where it says to print the recipe I really didn’t want to print out all your pictures, especially in colour. Any advice, or is there a print icon somewhere that I can’t see.
angelinthedark5 says
@susan What I do if their is no print button, I just copy and paste it to word pad and then print it from there. It’s better that way because then I can change the font size bigger before I print the recipe. Hope this helps.