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–+ servings

Pineapple Delight Dessert

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A cool, creamy, and sweet layered treat made with crushed pineapple, vanilla pudding, and whipped cream, all resting atop a buttery graham-cracker crust.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup crushed graham crackers (about 8–10 full sheets)
  • 1/4 cup melted butter
  • 1/4 cup sugar
Filling
  • 1 can crushed pineapple (drained) Use regular or crushed-in-juice for more flavor; if very sweet, reduce added sugar slightly.
  • 1 box instant vanilla pudding mix Use instant pudding for quick setting.
  • 1 cup whipped cream (stabilized whipped topping or freshly whipped heavy cream)
  • 1/2 cup chopped nuts (optional; pecans or walnuts work well) For added crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust.
  4. In a separate bowl, drain the crushed pineapple well, then stir together the drained pineapple, vanilla pudding mix, and whipped cream until smooth and combined.
  5. Pour and spread the pineapple mixture evenly over the graham-cracker crust.
  6. Sprinkle the chopped nuts on top, if using, to add crunch and a toasty flavor.
Chilling
  1. Refrigerate the dish for at least 2 hours to let the filling firm up before slicing and serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 15g

Notes

For a dairy-free version, substitute whipped cream for coconut whipped cream and use a dairy-free pudding alternative. For a lighter crust, substitute half the butter with applesauce.
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