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 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.
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.
Mom’s No Bake Pineapple Dessert
written by Ashley Fehr
Ingredients
Crust
- 2¼ cups graham cracker crumbs
- ½ melted butter
Filling
- 2 packages cream cheese (8 oz or 250 grams each) room temperature
- 1½ cups + 2 tablespoons powdered icing sugar (divided)
- 1¼ cup canned crushed pineapple (19 oz or 540 ml)
- 2-3 tablespoons reserved pineapple juice
- 1 teaspoon vanilla
- 2 cups heavy whipping cream (divided)
Instructions
Crust
- Combine graham cracker crumbs and melted butter. Reserve 2 tablespoons and press the rest into a 9×13" baking dish. Set aside.
Filling
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 1½ cups powdered sugar and beat until smooth.
- Drain pineapple thoroughly, reserving juice.
- Add pineapple and 2 tablespoons pineapple juice to cream cheese mixture and beat on low until combined. Add additional juice if desired for a thinner texture.
- In a separate bowl, beat 1 cup cream with an electric mixer until stiff peaks form. Fold into the cream cheese mixture with a spatula or the mixer on low speed.
- Spread the filling onto the crust. Refrigerate for 6-8 hours or overnight.
Whipped Cream
- Beat the remaining 1 cup cream with the remaining 2 tablespoons powdered sugar until stiff peaks form.
- Spread over chilled dessert and sprinkle with graham crumb mixture. Serve.
Notes
Nutrition Information
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Marilyn A says
Just made this for a gathering. Can’t wait to hear comments. I did end up making another batch of the butter and sugar initial layer. I think I thickened it up a little too much in fear of making it too runny! My second batch was great. If you haven’t made this yet, make that mixture “pourable” but not runny. I made in an 8×8 pan and easily made 16 small but not too small pieces.
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.
Kimberly says
Hello,
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.
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!
Ashley Fehr says
Hi Sonia! You can skip the frosting layer completely and then it should be fine (step 3)
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?
Ashley Fehr says
Hi Rebekah! Unfortunately I don’t. I hope they turn out well for you!
Rebekah Black says
Thanks Ashley, wish me luck 🤞
Muna says
Hi. Is it OK if refridgerate the base without putting it in oven?
Ashley Fehr says
It is fine, the baking just helps it to stay together better.
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
Ashley Fehr says
Hi Samantha! There are no eggs in this recipe. My mother’s original recipe had eggs, but there are none in my recipe.
Elizabeth M says
Can you freeze these? I’m making them today but would like to freeze some for next week!
Ashley Fehr says
Absolutely! They freeze great 🙂
Gail Rynax says
How long can you freeze the pineapple squares for? Thank You
Ashley Fehr says
Up to 3 months for freshness, though they can be stored longer and will not go bad
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
Ashley Fehr says
Yes! We love them just as much!
Kate says
Has anyone ever even MADE this recipe yet??? Comment when you do!
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?
Jess @ Flying on Jess Fuel says
Oh my, these sound SO tasty!! My preggo butt could probably eat the whole tray! You ladies are seriously the sweetest… thanks so much for celebrating with us!! Can’t wait to meet baby girl. 🙂 XOXO