Mom’s (Almost) No Bake Pineapple Squares

Prep Time 15 minutes
Total Time 25 minutes
Servings 16

Jump to Recipe
This post may contain affiliate links. For more information, please see our disclosure policy.

My version of my Mom’s Pineapple Squares — almost no bake dessert that’s perfect for Spring or Easter! Light and fluffy and full of crushed pineapple!


stack of no bake pineapple squares on white plate with whole pineapple behind

So today we’re celebrating the babes of some good blogger friends: Natalie (and baby Josh!) of Tastes Lovely, Jessica of Flying on Jess Fuel, and Izzy of She Likes Food! Personally I don’t think there’s any better way to celebrate, well, pretty much anything than good food, so we’ve gathered a bunch of tasty bites and you can find them all in the links below the recipes.

When I was trying to think of something I wanted to make, since I knew we were planning for the end of February, I wanted something light and Springy. By the end of February, I am way (WAY) over it being winter and just want some warmth, but often it doesn’t really come until May!

almost no bake pineapple squares stacked on white plate with crushed graham crumbs on top

My mind went straight to my Mom’s Pineapple Squares — I had this crazy obsession with them when my Mom would make them when we were younger. I don’t even know if I ever really told her how much I liked them (though I’m sure it showed!), but I remember just loving that overly sweet filling and slight tang from the pineapple.

So I went to find my the recipe I scrawled down from my Mom a long time ago, and when I went to make it I noticed it called for raw eggs. Now, I know a few desserts like this that have completely raw eggs, and I personally know that eating raw eggs is actually totally fine as long as they are pasteurized. But I didn’t want to get anyone all worked up about the raw eggs in the recipe and have to justify their use, so I thought maybe it was better if I didn’t make them.

one piece of pineapple squares on a floral saucer with a fork

Except I couldn’t get them off my mind. I looked at the recipe and figured I could just as easily make them without. And so I did, and although I didn’t make the original version to compare, I think these are pretty darn good.

A warning: the powdered sugar filling is sweet. There is a very small layer of it, and I love the way the tangy pineapple complements it. But I just don’t want you to make this dessert (that should be a hint right there, but sometimes it’s not enough), and then complain to me that it’s sweet. Yes, it is sweet. Okay? Cut into small pieces and thoroughly enjoy 🙂

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Mom’s (Almost) No Bake Pineapple Squares

4.91 from 10 votes
My version of my Mom’s Pineapple Squares — almost no bake dessert that’s perfect for Spring or Easter! Light and fluffy and full of crushed pineapple!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine American
Course Dessert
Servings 16
Calories 181cal


  • 1/4 cup + ¼ cup butter divided
  • 1 1/4 cups graham cracker crumbs
  • 1 cup + 2 tbsp powdered icing sugar divided
  • 1-2 tablespoons reserved pineapple juice
  • 1 cup heavy whipping cream 35%
  • 3/4 cup crushed pineapple completely drained of juice


  • Preheat oven to 350 degrees and line an 8×8″ pan with tin foil. Spray with non stick spray.
  • In a small bowl, melt ¼ cup butter. Stir in graham crumbs. Spread into prepared pan and bake for 8-10 minutes or until dry on top. Remove from the oven and cool completely.
  • Beat remaining ¼ cup butter and 1 cup powdered sugar with an electric mixer. Add 1-2 tablespoons pineapple juice until it comes together and is smooth (you don’t want it too wet!). Spread onto cooled crust.
  • Beat cream with an electric mixer on high until soft peaks form. Add 2 tablespoons sugar and continue beating until stiff peaks form. Fold in crushed pineapple and spread onto filling in the crust.
  • Refrigerate for 3-4 hours until chilled and set. Cut into 12-16 bars.


*You’ll need to whip ¾ cup whipping cream and add about 1 tablespoon sugar to get 1½ cups sweetened whipped cream.

Nutrition Information

Calories: 181cal | Carbohydrates: 18g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 100mg | Potassium: 55mg | Sugar: 14g | Vitamin A: 410IU | Vitamin C: 2.6mg | Calcium: 21mg | Iron: 0.3mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. Chloe Ayers says

    I made this and waiting for it to chill. Was confused re: sweet whipped cream note as it differs from ingredients listed.

  2. Kimberly says


    This looks good! I would be interested in making the original recipe…could you tell me either where to find it or the part of the instructions with the egg? I’m not worried about raw egg. Thank you.

  3. Sonia says

    I usually cut down the sugar in recipes because I find the average recipe too sweet. I am concerned about the warning you have given with this recipe! Is it possible to reduce the icing sugar or should I just skip this one? Thanks!

  4. Rebekah Black says

    Hi Ashley,

    I have never made these but I am wanting to for my friends mum as a surprise. Do you have the UK equivalent for the ingredient measurements by any chance?

      • Samantha A Whitson says

        Hi there Ashley~ I couldn’t find the spot to leave a separate comment/question, so I’m ‘replying’ here=)
        Could you please tell me where the eggs were incorporated, in the original recipe? I like to use them, for protein value, wherever I can~ & don’t care if raw or cooked. Thanks, in advance ~ Samantha

  5. Jenn says

    If anyone hasn’t made these, do it asap!!! I still have my grandmothers copy, it’s so strained I can hardly read, but pretty much know it by heart. No family get togeather is complete for us without a few trays of this……it’s summer!!! I’m making it now in individual ramekins for a dinner party this weekend to be a little fancier, any way you eat it though, it’s amazing….many a late night have been spent passing a pan and a fork around a camp fire lol

    • Carol S. says

      Spreading the butter/confectioner mixture over cooled baked crust seems to tear at the crust. Would the two tablespoons juice remedy this?

      • Kelly says

        I just made this recipe and had same problem. Did you ever figure out how to get it to smooth out nicely?

Leave A Reply

Have you tried this recipe? Leave a rating