Pineapple Dream Dessert

Pineapple Dream Dessert at @amandaformaro

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.

Pineapple Dream Dessert at @amandaformaro

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.

Pineapple Dream Dessert at @amandaformaro

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

Tools: I used my KitchenAid mixer and a 9×9 baking dish.

Pineapple Dream Dessert at @amandaformaro

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.

ANOTHER DELICIOUS IDEA >>  The Best Chocolate Chip Cookie Recipe Ever

Pineapple Dream Dessert at @amandaformaro

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.

Pineapple Dream Dessert at @amandaformaro

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.

Pineapple Dream Dessert at @amandaformaro

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

Cream Puff Chocolate Eclair Cake at @amandaformaro

If you liked this Pineapple Dream Dessert, you’ll probably like my Cream Puff Chocolate Eclair Cake too!

5 from 1 reviews
Pineapple Dream Dessert
  • 2½ cups graham crumbs (2 sleeves)
  • ½ cup unsalted butter
  • 2 cups of powdered sugar, sifted
  • ½ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 8 oz container Cool Whip
  • 20 oz can crushed pineapple, drained well
  1. Preheat oven to 300 F.
  2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. 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.
  3. 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 pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
  4. 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.
Oh my gosh, this is the BEST!! My grandma always made this and now my mom does. Guess I'll have to start making it too because it just rocks! It's called Pineapple Dream Dessert. Yum!


  1. says

    So funny what you wrote in the intro because as soon as I saw the picture it immediately reminded of a yummy dish my Grandmother used to make – and made me smile!!! Can’t wait to try your Pineapple Dream Dessert!!!

  2. Joy Anne says

    Dear Amanda,
    This looks mouth-watering good! I come from a family that loves cheesecake, and I can’t wait to make this. We have a party coming up, so I’ll make this in pineapple and maybe one with strawberries! Thank you!
    Joy Anne

  3. Janice says

    My mom used to make this and my dad has been asking for it! I can’t remember, it is crushed pineapple or chunks?

  4. Sandy_of_WV says

    Might want to add what kind/type of pineapple you used in recipe.

    In reading the “Responses to Pineapple Dream Dessert” – I noticed you mentioned “crushed.”

    It would be helpful/nice if bloggers [and not just you] – adjust/correct their recipe when questions are asked to help others. :)

    • Margaret says

      If you’re talking about what kind, as in brand, any brand will do. When you say kind, as in shape of pineapple, she said crushed. There are crushed, sliced,tidbits,and chunks. Each is on the can label. Hope this helps.

      • Evelyn Connell says

        What’s so hard about 20 Oz. can crushed pineapple? Drain well in large strainer, not a collender (holes too big -may have to stir a little)

        • says

          For this recipe I used pineapples in juice. Heavy syrup may change the texture of the dessert and could even break down the properties of the whipped cream. Not for sure, but it’s possible. If you try it with pineapples in syrup let us know how it worked out :)

          • Mary Rebman Welden says

            I used to make this with pineapple in syrup. I made it with pineapple in juice and liked the pineapple in syrup much better. My quests commented that it didn’t taste as good,but it’s hard to find the pineapple in syrup where I live.

  5. Sandy_of_WV says

    Typo on line 3 …
    Turn the mixture [should be – mixer] … I know things like this pop out for me! SORRY! :)

  6. Sherry M says

    A family favorite…they request it all the time! I call it Pineapple Surprise. I put all the crushed pineapple in the cool whip, but which ever way – its the best light & fruity dessert ~

  7. Murvella McKenzie says

    Amanda, My Mom made this and called it Pineapple Dessert. I grew up loving this and have made it for many years, but in old cookbooks it is known as “Flapper Pudding” as it is so simple even a Flapper could make it! Either way it is good!!

  8. says

    This looks and sounds so absolutely wonderful!! I want to try making it very soon!!! Is there any chance anyone knows how to substitute the sugar with an artificial sweetner as I am diabetic and it may be too

    • says

      Reply to #18: Vicki, I was thinking replace sugar with Splenda or baking Stevia, replace gram crackers with almond meal, and replace the Cool Whip with either real whip cream sweetened with stevia or splenda and some vanilla. If trying to lower fat also maybe from scratch vanilla custard with Splenda or stevia, or diet vanilla pudding? That should get the carbs down to where you can have a slice : ). I know I can tolerate sugar better when eaten with protein, but that might just be me, as I had a friend tell me this week that he doesn’t do more than 10 carb grams an hour.

      • Dianne says

        I am a diabetic and I have being looking for this recipe for 50 years, I tasted this at a party but lost the recipe was so glad to find it on facebook , i won’t change anything , will just use a little more insulin, this is the best dessert you will ever want to make, and stevia is very good but be careful with splenda , I used to use it until I saw and read some bad things on it, you might want to check it out

    • Carnita McPherson RN says

      I would like to point out that our bodies do not process artificial anything very well, adding to the ever increasing girth. Even as a diabetic, you would be much better off figuring your carb consumption and adjusting your insulin (or other medication) accordingly. Talk to your dietitian about artificial sweeteners.

      • Athena says

        Stevia is a sugar substitute that is not artificial and does not have the negative effects that many other sweeteners have. It is from a leaf.

    • Tina says

      I know this is an old post, but I just came across it today. For anyone wanting to adjust this recipe or any cheesecake recipe to be more diabetic friendly, this is what I do. I am also diabetic. For the two cups powdered sugar, replace with one cup regular Splenda. I use a graham cracker crust but do not add any sugar to it. In place of cool whip, I use one package of dream whip topping mix, add the recommended 1/2 cup milk, or you can use freshly squeezed lemon juice, etc. and a teaspoon of vanilla extract. I make cheese cakes like this all the time and my whole family loves them! They practically beg me to make them. I have also taken them to dinners and no one could believe they were nearly sugar free. I hope this might help someone. :)

    • Judi Schneider says

      I’m insulin dependent. They sell bags of Splenda and the new stuff, Stevia. The bag of Splenda has 11.6 oz. is what I use. It’s cheaper per ounce than the little boxes of the stuff. Hope this helps you.

    • Lori says

      They do have bags of artificial sweeteners now(STEVIA,TRUVIA ETC…) but I haven’t tried using it. According to a few friends,it works well you just have to read the package directions & adjust accordingly. Ex: if recipe calls for 1 cup reg.sugar i’d use maybe 1/2 or 3/4 cup artificial sweetener, like I said earlier follow package directions or according to taste. I hope this was somewhat helpful.

  9. Kimberly Tokarczyk says

    This looks amazing! And thanks for all your recipes-I already have about 10 that I want to try! The pictures on your website are fantastic and love the layout. Im glad I accidentally ran across your website today! Im a fan! :-)

    • says

      Hi Joyce! You actually add the rest to the cool whip, see step 4 in the printable instructions :) “Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture.”

  10. Carol Hankins says

    We make something very similar….8 oz cream cheese mixed well with 1 cup sugar, mixed with 20oz DRAINED crushed pineapple, fold in 8oz Cool Whip. You can put into graham cracker crust but we like to take little butter cookies (the ones that look like flowers) and just dip and scoop!! We call this “Pineapple Crack”…so good it’s addictive!

  11. Linda Cunningham says

    I make something very similar that has mini marshmallows and chopped cherries added after the dream whip. Make 9×13 pan and freeze it, thaw for a few min then cut and serve. Very popular with everyone on a hot summers day and I made it a week before on a rainy day.

  12. says

    Ahhhhhh, my mom and grand mother used to make something similar when we were growing up. It was called “heavenly hash,” and used Nilla Wafers for the crust and crumbs (no butter, just crushed into crumbs and small chunks and pressed into the pan) a raw beaten eggs, sugar, butter, and vanilla custard type sauce over the crumbs, sprinkled with crushed pineapple, and topped with whipped cream (not Cool Whip) and more cookie crumbs. Chilled in the fridge overnight…. Today, I suppose everyone would be wary of the raw eggs, but back then, we used fresh eggs. No one ever got sick from it – unless from eating too much, cuz it’s hard to stop once you start!

  13. says

    Made this for the first time for the impromptu Fourth of July BBQ we had yesterday.. So delicious!! It was well received! Very light and refreshing. Thanks for sharing!!

  14. Jo F. says

    My aunt used to make this one, and the stained glass dessert which was similar but had all the different colors of jello cut in little squares. She would make both for every family gathering when I was a kid. Thanks for sharing this!

  15. Laura says

    Hi, do you know a recipe that I lost. It was condensed milk, pineapple rings, coolwhip, and something, stirred together and put into a graham cracker pie shell and frozen. I LOVED IT, but lost the recipe and haven’t been able to find it anywhere!

    • says

      Hi laura. I found this, maybe this is it??

      1 (14 oz.) can condensed milk
      1 (8 oz.) Cool Whip
      1 (20 oz.) can crushed pineapple, drained
      1 c. chopped pecans or walnuts
      1/4 c. lemon juice or concentrate
      Keebler’s butter crust pie (pre-baked)
      Mix together. Pour into pie shell. Refrigerate overnight. Makes 2 pies. Can add food coloring.

        • Trisha says

          I agree, it is very similar to my grandmother’s Million Dollar Pie recipe also (lol) with the exception of the pie crust. My grandmother used a graham cracker pie crust and no food coloring. I began adding cherries, and sometimes fresh strawberries, and blackberries to my Million Dollar Pie when they are in season, or peaches. Yes, the condensed milk does make it rich and delicious. I freeze mine for a few hours or overnight for a wonderfully delicious summer treat.

  16. says

    I used to have a recipe for a Lazy Daisey Oatmeal Cake. It was thrown away by my husband by mistake. I can’t remember if this is the same or not. Parts of it sounds the same but I am not sure. It was probably 35 years or more when I had the recipe. I can’t remember whereIgot it then. It was so good!!!! I am going to try your recipe. Thanks for sharing.

  17. Linda W says

    I made this dessert the other day. I love walnuts so I added walnuts to the cool whip and the pineapple and it was great.. I gave some to my in laws they loved it especially with the Walnuts in it.. Thanks again for this recipe..

  18. pam pratt says

    i used to make one with mini marshmallows lemon jello pineapple whip cream if u have it please send You always want what u remember

  19. Evelyn says

    Hi Amanda, This sounds so good but I have one question. You say a 20oz can of crushed Pineapple but is it in it’s own juice or heavy syrup? My Mom used the pineapple in heavy syrup to make her pineapple pudding(just like banana pudding made with the custard) but using crushed pineapple in heavy syrup.

  20. Debby Trump says

    I make this and call it “Banana-Pineapple Dessert” because I put a layer of spiced bananas on the bottom crust. It’s just heavenly! I also use sugar-free Cool Whip, 1/3 less fat cream cheese, to make it a dessert for the dieters! Everyone loves it!

  21. Lisa says

    This was a family favorite that my grandmother always said washer secret recipe. She used Nilla wafers instead of graham crackers. It gives it a different texture and flavor that set it apart from others’ versions of the dessert. It’s still one of those dishes that never has leftovers!

  22. jacki says

    This looks delicious. I cannot wait to try it.

    Do you have any say in the ads that run? I thought it distasteful to have a game to catch the cockroach running on the bottom of each picture. Maybe whomever is sponsoring the recipe can pick something different?

    I really wasn’t even going to read through the whole recipe but I was successful in exing out the box with the roach..yuk.

  23. Sharon Hemmingsen says

    I saw the picture and immediately knew it was the pineapple dessert I remembered from so long ago. Only we used some finely chopped walnuts in the fluff mix. MMMM Good, I guess I am going to have to break down and make some. Won’t my husband be surprised that I cooked. LOL.

  24. DeAnn McNeil says

    I made this dessert this past weekend. It was quick and easy to make. My family loved it! So much, they asked for it again this weekend. Thanks, Amanda!

  25. None says

    Oh my….. My friend and I are planning a “dessert get-together” around this just so we can have it together. LOL Dessert, wine and a movie! Plans for a great evening this weekend. Thank you for sharing!! May add the walnuts or try another fruit sometime also…

  26. Cindy says

    I havn’t had this dessert in years. My Mom used to make it long before you could get Cool Whip. She used Dream Whip in it, thus the name Dream Dessert. The recipe was on the Dream Whip box in the 1950’s. I don’t know if you can still buy Dream Whip or not. Thank you for the memories.

  27. M-J says

    Love this dessert… My mom made something similar when we were kids
    It was called Icelandic Dessert… Yummmy
    Look forward to making you recipe next week

  28. Tammy Smith says

    My eldest sister has made this for every family gathering for years. She makes it in a pie plate and adds chopped pecans. It’s called millionaire pie.

  29. Brandi says

    Or you can just make millionaire pie which is the same thing just so much simpler! Take a Graham cracker crust… mix cool whip, pineapple, coconut if desired and cream cheese. It’s great & simple!

  30. Diane says

    This is almost identical to the recipe that my grandmother made for each and every celebration in our family. The only exception is that she used real whip cream. I am 57 and this has been at every holiday meal that I have ever had. We called it Nanny’s pineapple delight.

  31. Beverly says

    Love this recipe. My great grandmother made it every Thanksgiving and Christmas. Instead of cream cheese, she used 1/2 small can of sweetened condensed milk. Sounds gross, but so yummy! Also she put pecans and a squeeze of lemon juice in hers. This is the best pie ever!

  32. says

    the good thing about this recipe is itcan be made glutenfree and it is so refreshing to have a coolglutenfree desert for a changethat is easy to mak if you have others like this I would really enjoy trying them out it makes an excellent dessert thank you

    • kay says

      My girl friend makes this substituting Stevia sweetener for powdered sugar, then uses sugar free store bought cookies to crush for the crust. I’ve eaten it many times and it is still very good this way and safe for her diabetic husband.

  33. Isabella Doupe says

    This can also be made without the cream cheese layer—-just fold the well drained crushed pineapple into the cool whip or whipped cream and spread over the base. Actually you can get away without baking the base as long as you press the base very well into the pan

  34. Shirley says

    I am looking for a recipe that has crushed pineapple, mandarin oranges, maraschino cherries & pecans its frozen & I don’t remember what else is in it. I’ve looked every where for it. My mother made it and you put it in cup cake liners & froze it. I’ve asked all my relatives & no one has it.

    • Cindy says

      My mom made Frozen Fruit Salad that sound similar.

      1 large pkg lemon jello dissolved in 2 cups boiling water
      Add: 2 (6 oz. each) frozen orange juice concentrate
      1 large can crushed pineapple
      3 bananas, diced in 1/4″ pieces
      2 small cans mandarin oranges w/juice
      6-8 maraschino cherrys + 1 tbls cherry juice
      Combine ingredients in the above order stirring well. Freeze in double lined muffin tins. Server frozen.

      I’m sure you could adjust the ingredients to your tastes.

  35. Elke Royal says

    Is it really necessary to put the butter in the cream cheese? It seems like it would be enough to just mix whip, fruit and cream cheese.

  36. Joy says

    It might be good if it didn’t use cool whip….that is such a FATTY thing to use…might try it with real whipped cream. I can’t believe any one would want to use cool whip in anything they eat!

  37. JoCarol Emling says

    I use 8 ounces cream cheese and 12 ounces cool whip. Then top it with cherry pie filling and make it in a 9 x 13 pan.

  38. Elke Royal says

    Okay, it’s me again. I made this just as it said, and mine doesn’t look like yours. When I beat the cream cheese with the butter and powdered sugar, it came out looking like, and the conistency of, vanilla pudding, sort of runny. Not fluffy and white like in your picture. 4oz of cream cheese didn’t seem enough, either, I couldn’t really taste it so I used 8oz. How come your cream is not yellow from the butter either? What did I do wrong?

    • says

      Hi Elke. From what you are describing it sounds as if you melted the butter? Or it was much too soft. The butter should be “softened”, meaning it should come from the refrigerator to the counter for approximately 20-30 minutes. When pressure is applied with your finger there will be some give but you finger shouldn’t plunge into the butter. It should still be firm enough to slice.

  39. DONNA says

    Hi Amanda, This sounds great and I’m gonna make it for my camping group in April. I’m always looking for desserts that will please everyone that aren’t chocolate as not all of the group like chocolate. So thanks so much for posting. Also just want to give you kudos for posting and answering all the posts even those who choose to try to remake what you’ve done. Thanks again.

  40. Darcie says

    My Auntie used to make this I think in the 60’s. It was called Food For the Gods..???
    Sounds marvellous. TY

  41. Colleen says

    Amanda, Will cinnamon graham crackers work in place of regular grahams? Hubby bought the wrong type and I do not want to waste them.

  42. Carmen says

    Hi Amanda

    I do have a recipe similar, but it doesn’t require baking, which is ONE of the reasons I like it.

    Nan’s banana split cake

    2 C. crushed graham cracker crumbs or vanilla wafers
    4 T. butter or margarine, melted
    3 T. sugar
    1 3/4 C powdered sugar
    2 eggs
    1 cube butter/margarine, softened
    1 t. vanilla
    4 ripe but firm bananas
    4 T. lemon juice
    1 (20 oz) can crushed pineapple, drained
    1 1/2 C heavy cream, whipped(cool whip is fine)
    1 1/2 C finely chopped nuts

    Combine crumbs, butter and sugar, press into bottom of 9×13 serving dish. With electric beater, mix powdered sugar, eggs, butter and vanilla until fluffy, about 10 mins. Spread on top of crumbs. Slice bananas and toss with lemon juice. Spread crushed pineapple on top of fluffy mixture and top with sliced bananas. Chill at least 4 hours. Just before serving, spread with whipped cream and sprinkle with nuts.

    This is out of a recipe book, titled: The 9×13 Pan Cookbook, Barbara Karoff.


  43. BEVERLY says

    I make a dessert similar to this that my aunt gave me years ago but I use melted marshmallows and whip cream for the base I am 73 years old and still make it for special and just call it peineapple dessert will give yours a try

  44. David says

    Amanda, I’m not going to correct your spelling or change the recipe, but just enjoy it. Thanks David

  45. JC says

    Amanda, thanks for posting this recipe. It reminds me of a recipe I’ve been searching for years that my mom used to make back in the 70s. I also like the plate you’re using – specifically the pattern. Where did you get that?

  46. cherrie says

    First – you just might be the most patient gal around! I read all the comments and your sweet replies, and you win for kindness. This recipe takes me back to wonderful times. My mother would make this on special occasions. She has been gone for a long time. I am thrilled to have the recipe, thank you!;

  47. nellie says

    I am looking for a recipe from the 80s that I have lost and my family loves. It has cherries, whipping cream, pineapple, cream cheese,miniature marshmallows, all liquid but when refrigerated turned out all nice and solid. Have not been able to find the recipe and so frustrated because it is the best

    • Jennifer says

      Hi nellie…here is one that I have with all of your ingredients. Not sure if it’s the one that you are looking for. AMBROSIA
      1 lg. pkg. (8 oz.) cream cheese
      1 sm. pkg. cream cheese
      1/2 bag. miniature marshmallows
      1 med. can fruit cocktail
      2 med. cans pineapple chunks
      1 can mandarin oranges
      1/2 jar maraschino cherries
      1/2 pt. heavy cream

      Let cream cheese come to room temperature. Drain all fruit. Mix cheese with marshmallows then add all fruit. Whip heavy cream with electric mixer until it holds a peak, fold in. Make the day before for best results.

  48. Barbara Ramsden says

    hey, for your Australian readers what is powdered sugar? Is it like icing sugar?and cool whip is that cream?.

  49. Darlene says

    I’m glad they mentioned how bad Cool Whip is. The ingredients in Cool Whip are actually deadly for the body. If you can replace it with a healthier option, this recipe looks delicious!

  50. Sylvia says

    This sounds a bit like my Tropical Cheesecake. I use a pre-made graham cracker crust and Dream Whip. Mix a 2 oz. pkg of Dream Whip according to package directions. Set aside. Whip 8 oz Cream Cheese and 1/2 cup powdered sugar till fluffy (yes icing sugar for those from Down Under) and stir in 1 20 oz can of crushed pineapple, well drained. Mix Dream Whip and Cream Cheese mixture together and put in the cracker crust. Chill well and serve. I’ve never tried this any other way, but I know that it is a hit every time.

    • Elli Friesen says

      Wow! This is the first time I have seen this recipe published since I got it from a co-worker 40 years ago. It was even titled “Tropical Cheesecake”. She had the recipe for at least 10 years before that! This is an excellent no-bake cheesecake to have on hand (my hubby’s favorite), as whipping cream and I do not get along! The only thing I do differently is squeeze as much liquid out of the pineapple by hand. Also, buy quality crushed pineapple, as I have found the cheaper ones can be a bit chewy. This is a winner!

  51. Jane says

    Your recipe looks yummy, but really what took my eye was the China plate it was displayed on! I have many pieces of the same China (spode’s ermine centurion)

  52. Vicki Ruemenapp says

    We make this but ours is lower calorie, lower sugar. We use a pie pan and make a graham cracker crust then take one 8 oz., low fat cream cheese softened, 1 tub of cool whip (reduced fat/calorie), 1/3 cup granulated sugar, and one can of crushed pineapple. Mix the cream cheese and sugar together then add cool whip, then fold in the pineapple. Spread in the pie plate, refrigerate over night. Add graham cracker crumbs lightly over the top just before serving. We call it Pineapple Cheese Cake! Yum!

    • says

      Hi Patricia. You didn’t have to subscribe. If the box popped up, all you had to do was click the X to close it. No one is required to subscribe in order to get the recipe.

  53. Portia Pridemore says

    looking for low carb and sugar free deserts. Also low carb meals. Would appreciate you sending some my way. Thanks in advance

  54. says


  55. Betty Cloyd says

    I was pleased to note that printable ingredient list and instructions were provided, but disappointed that what was pictured was not what was printed. It left out the picture. If that was a copyrighted picture that you got somewhere, why didn’t you just take a picture of your own so we could all print the picture also?

    • says

      Hi Betty. That is my picture, I did photograph it myself. It’s not included in the printable version because a printable version is generally all text to save on printer ink. If the photo were included I would have people complaining that I was wasting their ink. So apparently I can’t win.

      • Julie says

        No one can please everyone, so don’t beat yourself up about it. Most of us are happy to save on ink and paper. If anyone wants to print the picture with the recipe all they need to do is copy and paste the picture and the text into a document then print, really no big deal.
        Thanks for your patience with everyone. I am actually going to whip my own cream and not add any sugar and see how that turns out.

  56. Jazmine Horne says

    Dear Amanda, I am making this for a grade tomorrow and I need to know the serving size, yield, of this recipe. I only need four servings.

  57. Debbie Folk says

    I made this yummy dessert for a church carry-in. Everyone really liked it. It was easy to prepare also.

  58. Gayle says

    I made this the first time and it was really good. In the old days before someone started worrying about the amount of sugar I was getting, you could purchase crushed pineapple in heavy syrup which boosted the taste of the pineapple tenfold. None of that sugary stuff is packaged anymore so the second time we made this we dumped the can of pineapple in a small heavy saucepan and added a scant quarter cup of light brown sugar and cooked until half the liquid was gone. Then we followed your recipe exactly and it was twice as good. It almost gave it that pineapple upside down cake taste.

  59. Hazel says

    I make this recipe but I add a package of fresh coconut. My kids called it Pina Colada Pie. They always froze their piece. I don’t make this as often because we are empty nesters.

  60. Doug Zwicker says

    I have diabetes so I look for something that doesn’t require the extra carbs , I make a mixture of plain yogurt and vanilla calorie reduced pudding not using milk for the pudding just the yogurt , add about half a can of crushed pineapple and it makes a fairly low carb tasty treat

  61. Julie says

    Yum makes me hungry just thinking about it. We made one similar to this but was green look to the cool whip when finished. Wish I could find that recipe. Perfect for spring!

  62. Marilyn Snead says

    My mother-in-law used to make something vry similiar, but she called it
    marshmallow pudding, it was so good, and I have made it.

  63. Sandy Mullins says

    This looks like a recipe my son liked years ago, I am going to make it for his 50th birthday tomorrow.

  64. Scott says

    this looks so yum! was thinking of substituting mashed banana into the cream cheese and adding coconut to the pineapple cool whip mixture. thoughts?

  65. Mk says

    My great grandmother made something similar (which everyone in my family still loves). The filling is exactly the same but the crust is crushed ritz crackers, finely chopped mixed nuts, egg whites and baking powder (which gets cooked before the topping goes on).

    She called it “Come On Over!” Cake (which I guess was a thing in the south…everyone had their “Come On Over” Recipe for guests.

    I’ll definitely try this version! Looks yummy w/ the crust on the top too:).

  66. Marcy says

    i think I will put the mixture in a gram crust and freeze it but I might add some maraschino cherries and freeze it

  67. June Rud says

    sugar cookie dough spread on bottom of cake pan. Bake like until lightly brown. let
    cool. Mix two 8 oz. of cream cheese with desired amount of powdered sugar. Spread over baked cookie mixture. Spread vanilla pudding on top of that then wilderness cherry pie filling on top of that. Top with whipped cream. Chill for 4 + hours.
    You can substitute ingredients with the following: peanut butter cookie dough, chocolate pudding. Be creative with chocolate dough and butterscotch pudding. Same other ingredients. Enjoy

  68. Laura Belfiore says

    Been wondering what to make for dessert on Easter Sunday…….saw this scrolling through facebook and a decision was made before I even read the recipe!!!!! Looks amazing…..cant wait till Sunday!!!!!

  69. Sally says

    My mother made this all the time when we were growing up. My cousin and I would fight over it. Her recipe says Pineapple Loaf, but I remember Pineapple Surprise as the name. It used marshmallows and whipping cream. Delicious. Can’t wait to make this version. Thank you

  70. says

    My Mother-in-law made something like this She called it pineapple torte don’t know the exact ingredients but will try to find her recipe and post it She’s gone now and sure do miss her and her pineapple torte It was a family favorite

  71. Robert Cook says

    I remember my Grandma making this a lot growing up. The one recipe I am missing that she made was a cheese cake that had cottage cheese in it she didnt bake it but put it in the fridge to solidify. I lost all my recipes several years ago and that is one that escapes me. Any help would be greatly appreciated.

  72. Jennifer says

    Delicious!!!!!!! This had a few too many graham cracker crumbs for me – the crust was very thick in a 9×9 and there were TONS left for the top. I would make this in a 11×7 pan next time, or cut the crumbs in half if I did it in a 9×9 again.

  73. Deborah says

    Thank you for posting this recipe! I was glad to see it, because a few weeks ago, when I was trying to decide what to take to a potluck, I thought of a dessert like this that a neighbor of mine used to make many years ago, and she had given me the recipe. But when I found it, I saw that it called for two eggs — in the unbaked filling! Needless to say, I decided not to risk making that for my friends at church. Happy to find a substitute that I’m sure will taste just as good.

  74. Judi Bagley says

    I leave the juice in the pineapple and add a package of vanilla pudding (dry) to it. Stir well to dissolve the pudding. Add the cool whip to this mixture I sometimes just use this mixture on a cake instead of frosting. It’s really good on a Jell-O cake.

  75. Kendra says

    We always added bananas in my family and called it Hawaiian Delight.. There were more variations but that’s the biggest one.. Definitely one of my favorites.


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