I’ve been on a kick of sharing some of my mom’s classic recipes, and today is no different! The recipe that I’ll be sharing with you today is a dessert that was quite popular in the ’50s, from what I’ve gathered. My mom used to make Pineapple Dessert (not a very inventive name, but that’s what we called it) to serve after Sunday dinners, and it was always a huge hit. As a matter of fact, it was my brother Kevin’s FAVORITE and we all had to fight him for it. ;-)
There’s nothing fancy or complicated about Pineapple Dessert, but that’s part of the beauty of it! Juicy pineapple, fresh whipped cream, and sweet wafer cookies make up the majority of this light and refreshing treat. Give this retro dessert a try, and it’s sure to be a new family favorite!
Author’s Note: Yes, this dessert does contain raw eggs. The recipe hails from an era when food safety wasn’t a big concern for most. If you’re concerned about consuming raw eggs, there are plenty of egg substitutions that you could use instead! Check out easy substitutions for eggs at the link below.
Now, let’s get to that dessert! :-)
My Mom’s Pineapple Dessert
- (1) ~12oz box vanilla wafers
- (1) 20 oz can crushed pineapple, drained
- 1 cup whipping cream
- 1 heaping cup sugar
- 2 eggs, beaten
- 1 stick butter, melted
Crush the wafers into small pieces. I usually do this by placing the cookies in a ziplock bag, sealing it, then hitting it lightly with my rolling pin.
Reserve 1/2 cup of the wafer pieces to use later, and put the remaining wafer pieces on the bottom of a baking dish. (My mom always used a 9×13” pan, but we thought we’d try out a slightly smaller pan this time. Any pan will do!)
Next, beat together the sugar, beaten eggs, and melted butter until well mixed. Then pour the mixture over the top of the wafers in your baking pan.
The next thing you’ll add is the crushed pineapple. (You want to make sure that the pineapple is drained thoroughly before adding it in, because a lot of extra moisture will make this dessert soggy.) Spread the crushed pineapple in an even layer.
Whip your cream until it forms stiff peaks, then spread the whipped cream over the pineapple layer.
Finally, sprinkle the reserved wafers over the top of the whipped cream layer.
Refrigerate for at least 30 minutes, then serve and enjoy!
Note: Since the recipe includes uncooked eggs, be sure to use pasteurized eggs. Don’t use raw eggs. In the pasteurization process, eggs are heated in their shells to a precise temperature for the exact amount of time needed to kill any bacteria or viruses that might be lurking inside. Look for pasteurized eggs right next to the regular eggs in your grocery store. Another option would be egg substitutes.