You know those desserts that seem to be at all the family gatherings? Those recipes that your grandma has been making for years? This is one of those desserts. This is one of those light and fluffy desserts that can be easily transported, hence it appearing at all those family functions, and rarely has leftovers.
Back in the late 60′s Cool Whip entered the marketplace. It only took two years for this convenience item to become the company’s best selling item. Cool Whip has come under fire many times and the current version now contains milk and cream. However, if you prefer, you can substitute freshly made whipped cream for the Cool Whip in this recipe.
This is a great recipe for taking to a party, holiday get together, or a potluck. It’s best to have a place to keep it refrigerated until ready to serve.
Note: some links below are affiliate links. That means if you happen to buy something, a small percentage of that sale goes back into this site, which enables me to continue to bring you free recipes such as this one. So, thanks!
As always, a full printable ingredient list and directions are at the end of this post.
For this recipe you will need the following supplies and ingredients:
- 2 1/2 cups graham crumbs (2 sleeves)
- 1/2 cup unsalted butter
- 2 cups of powdered sugar, sifted
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 8 oz container Cool Whip
- 20 oz can crushed pineapple, drained well
Preheat the oven to 300 F. Melt the butter in the microwave and let it cool. Combine the crumbs and butter, then press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained crushed pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
Does your family have their own version of this dessert? How do you make it and what do you call it?
Printable version of this recipe at the end
If you liked this Pineapple Dream Dessert, you’ll probably like my Cream Puff Chocolate Eclair Cake too!