No-Bake Pineapple Dream Dessert #dessert #recipes

Summer is formally going full bore at my home. So now, how would I segue from that truckload of good times to discussing this formula? Indeed, I can't generally, so here it goes. Unmistakably I stink at casual chitchat. To commend summer, I thought I'd share this old school formula made with graham saltines, squashed pineapple, cream cheddar and COOL WHIP.

It was entirely prevalent during the 70's. It's easy to make however it's served chilled so it is invigorating and shockingly does not taste overwhelming by any means. This 8×8 dish can be cut into 12-15 pieces so it serves more than you would might suspect. Help yourself out and bring back this most loved sweet and make it a 1970's late spring to recall.

This light and feathery pineapple cream cheddar pastry can be effectively shipped, consequently it showing up at every one of those family capacities, and once in a while has remains. this is an extraordinary formula for taking to a gathering, occasion gathering, or a potluck. It's ideal to have a spot to keep this tasty pineapple whipped cream sweet refrigerated until prepared to serve.

Also try our recipe Best Ever Banana Pudding

No-Bake Pineapple Dream Dessert is like a taste of summer! Cream cheese, pineapple, whipped topping and graham crackers makes an easy dessert!

Ingredients
For the crust:

• 2 1/2 cups graham cracker crumbs divided use
• 1/2 cup butter

For the filling:

• 4 oz cream cheese (1/2 block), softened
• 1/2 cup butter (1 stick), room temperature
• 2 cups powdered sugar
• 1 (8 oz) container frozen whipped topping (COOL WHIP), thawed
• 1 (20 oz) can crushed pineapple, drained well

Instructions

1. Preheat oven to 300F.

For the crust:

1. Crush graham crackers. Also, drain crushed pineapple.
2. Melt 1/2 cup (1 stick butter) in the microwave in a medium, microwave-safe bowl.
3. Add 2 1/2 cups graham cracker crumbs to the melted butter and stir until combined.
4. Measure out 2 CUPS of the crumb mixture and press it firmly into the bottom of an 8 x 8 or 9 x 9 square baking dish (whichever you have)
5. Bake crumb mixture for about 8-10 minutes and then allow to cool completely.
6. You'll have some crumb mixture (1/2 cup) left over. Just hang onto it because you'll need it for the topping.

For the filling:

1. In a stand mixer (or using an electric mixer), beat the cream cheese and butter together until creamy.
2. If using a stand mixer, turn it down to low and add the powdered sugar slowly until it is all incorporated and smooth.
3. Now add in a heaping tablespoon of the drained pineapple and give it a good stir.
4. Next, spread the cream cheese mixture over the baked and cooled graham cracker crust.
5. In a separate bowl, combine the whipped topping with the remaining drained crushed pineapple.
6. Stir well. It will get thick and clumpy.
7. Spread whipped topping mixture over the cream cheese layer. I just drop it by the blob-full all over and then gently spread it using the back of my spoon.
8. Now, sprinkle the rest of the graham cracker crumb mixture on the top.
9. Cover the whole dish with plastic wrap.
10. Then refrigerate for at least 4 hours before slicing and serving.

Read more our recipe : Easy Salted Caramel Iced or Frozen Coffee

Source : https://bit.ly/2YfQmQX