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    Mom’s (Almost) No Bake Pineapple Squares

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    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!

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    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!

    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!

    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!

    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.

    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!

    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 🙂

    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!

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    Mom's (Almost) No Bake Pineapple Squares

    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!
    Course Dessert
    Cuisine American
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 16
    Calories 181kcal
    Author Ashley Fehr

    Ingredients

    • 1/4 cup + 1/4 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

    Instructions

    • Preheat oven to 350 degrees and line an 8x8" 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.

    Notes

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

    Nutrition (this is an estimate)

    Nutrition Facts
    Mom's (Almost) No Bake Pineapple Squares
    Amount Per Serving
    Calories 181 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 7g44%
    Cholesterol 35mg12%
    Sodium 100mg4%
    Potassium 55mg2%
    Carbohydrates 18g6%
    Sugar 14g16%
    Vitamin A 410IU8%
    Vitamin C 2.6mg3%
    Calcium 21mg2%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @thereciperebel or hashtag #thereciperebel -- I love to see what you're making!

     

    Mom’s (Almost) No Bake Pineapple Squares
    Prep time:
    Cook time:
    Total time:
    Serves: 16
    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!
    Ingredients
    • 1/4 cup + 1/4 cup butter, divided
    • 1 1/4 cups graham cracker crumbs
    • 1 cup + 2 tablespoons 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
    Instructions
    1. Preheat oven to 350 degrees and line an 8×8″ pan with tin foil. Spray with non stick spray.
    2. In a small bowl, melt 1/4 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.
    3. Beat remaining 1/4 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.
    4. 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.
    5. Refrigerate for 3-4 hours until chilled and set. Cut into 12-16 bars.
    Notes
    *You’ll need to whip 3/4 cup whipping cream and add about 1 tablespoon sugar to get 1 1/2 cups sweetened whipped cream.

    Other recipes that will have you dreaming of Spring!

    Strawberry Pineapple Lemonade Squares

    Glazed Lemon Monkey Bread

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    Almost No Bake Pineapple Squares – The Recipe Rebel

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    Lemon Macarons – Life Made Sweeter

    Lemon Lime Bars – Bake. Eat. Repeat.

    Chocolate and Salted Caramel Swirled Meringues – Floating Kitchen

    Prosciutto-Wrapped Avocado Crostini with Balsamic Glaze – My Sequined Life

    Mediterranean Stuffed Mini Peppers – Kristine’s Kitchen

    Mini Chocolate Bundt Cakes – My Kitchen Craze

    Pepper Jack and Bacon Stuffed Cherry Tomatoes – A Latte Food

    No Bake Baileys Smores Mousse Cups – With Salt and Wit

    Strawberry Shortcake Bread – Maebells

    Banana Cream Pie Dessert Nachos – Whole and Heavenly Oven

    Lemon Cream Pie Bites – Bakerita

    Balsamic Strawberry Wonton Bites – Sweet Peas & Saffron

    Comments

    1. 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

      Reply

    5. I just discovered your menus for the month and am excited about trying them. I need to get organized in the kitchen and this may help me with that. I also have to clean out my freezer and this should help with that also. Thank you for sharing and the recipes look so good. This Almost No Bake Pineapple Squares sounds so delish and with very little effort. My kind of recipe. Thank you again.

      Reply

    8. The desserts you have growing up always have a special place in your heart, right? These look so light and fluffy, and I like the sound of the sweet, creamy filling with the tangy pineapple! I can see why you loved these growing up so much!

      Reply

    11. I remember a recipe that was similar that my mom or one of my aunts used to make when I was a kid – those recipes are always the best. These look delicious, and perfect for spring – it’s close enough! I’m always done with winter by the end of February too!

      Reply

    15. I love that you are sharing your version of your mom’s recipe 🙂 They look amazing and perfect for a baby shower! I am SO ready for spring and pineapple is the perfect way to bring in some tropical sunshine!

      Reply

    16. How funny! My Mom made a recipe pretty similar but she used chopped mandarin oranges and orange juice and they are my FAVORITE! Mom’s always have the best treats! 🙂

      Reply

    23. Ah! Oh my gosh! This is way too sweet! What a wonderful surprise! I am one lucky girl to have such great blogger friends. You’re just the best Ashley! And so are these pineapple squares. Perfect for easter! We’re going to a brunch potluck with family, and these will be the perfect dessert!

      Reply

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