This light and fluffy pineapple cream cheese dessert can be easily transported, hence it appearing at all those family functions, and rarely has leftovers. Everyone seems to love it. So the only thing you’ll take home is a dish that needs washing!
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. To substitute fresh whipping cream for the 8-ounce tub of Cool Whip, 1 cup of fresh whipping cream whipped is the proper substitution. HOWEVER Cool Whip has stabilizers in it that helps hold its shape while fresh whipping cream does not.
Pineapple Dream Dessert
Pineapple dream is one of those perfect potluck desserts. Cream cheese, pineapple, whipped cream and graham crackers, yum!
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 oven to 300 F.
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.
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.
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.