Pineapple Dream Dessert Recipe

Publisher Photo

Pineapple Dream Dessert Recipe

Be the first to add a review
Publisher Photo
I often serve this creamy dessert because it's a light and refreshing end to any meal. My mother made it when I was young, and now my daughters ask for it. —Darlene Brenden, Salem, Oregon
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 cups milk
  • 1 egg, beaten
  • 1-1/2 teaspoons vanilla extract
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup heavy whipping cream, whipped
  • 1/2 cup pastel miniature marshmallows

Directions

In a bowl, combine the cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press the remaining crumb mixture onto the bottom of a greased 11x7-in. baking dish. Bake at 350° for 10-14 minutes or until lightly browned and set. Cool on a wire rack.
For filling, combine sugar and cornstarch in a saucepan. Gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool for 30 minutes, stirring several times.
Stir in pineapple. Pour over crust. Top with whipped cream (pan will be full). Sprinkle with marshmallows and reserved crumb mixture. Cover and refrigerate for at least 3 hours. Yield: 12-16 servings.
Originally published as Pineapple Dream Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p70

Nutritional Facts

1 piece: 202 calories, 11g fat (7g saturated fat), 48mg cholesterol, 112mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 cups milk
  • 1 egg, beaten
  • 1-1/2 teaspoons vanilla extract
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup heavy whipping cream, whipped
  • 1/2 cup pastel miniature marshmallows
  1. In a bowl, combine the cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press the remaining crumb mixture onto the bottom of a greased 11x7-in. baking dish. Bake at 350° for 10-14 minutes or until lightly browned and set. Cool on a wire rack.
  2. For filling, combine sugar and cornstarch in a saucepan. Gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool for 30 minutes, stirring several times.
  3. Stir in pineapple. Pour over crust. Top with whipped cream (pan will be full). Sprinkle with marshmallows and reserved crumb mixture. Cover and refrigerate for at least 3 hours. Yield: 12-16 servings.
Originally published as Pineapple Dream Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p70

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPineapple Dream Dessert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review