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This Pineapple Dessert Will Take You Back to Your Grandma’s Kitchen

My Mom's Pineapple Dessert

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!

My Mom's Pineapple Dessert

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.

Related: Your Ultimate Allergy-Friendly Baking Guide

Now, let’s get to that dessert! :-)

My Mom's Pineapple Dessert

My Mom’s Pineapple Dessert

Ingredients:

  • (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

Directions:

My Mom's Pineapple Dessert

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.

My Mom's Pineapple Dessert

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!)

My Mom's Pineapple Dessert

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.

My Mom's Pineapple Dessert

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. Now, my mom always used canned pineapple, but you can also use fresh cut pineapple and crush it a food processor.

My Mom's Pineapple Dessert

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.

My Mom's Pineapple Dessert

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.

My Mom's Pineapple Dessert

My Mom's Pineapple Dessert

Jill Nystul
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!
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 370 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

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.

Nutrition

Calories: 370kcalCarbohydrates: 45gProtein: 2gFat: 20gSaturated Fat: 11gCholesterol: 74mgSodium: 199mgPotassium: 107mgFiber: 1gSugar: 32gVitamin A: 590IUVitamin C: 4.5mgCalcium: 27mgIron: 0.3mg

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  • And don’t forget, the leftover pineapple juice can be added to other deserts like fluff OR added to summer cocktails. I can imagine this dessert won’t last long at a picnic.

  • If you use pastured eggs you won’t have any worries about getting sick. Actually, I have made traditional, old fashioned eggnog for Christmas, using regular old CAFO eggs, for years before I learned about pastured ones and my guests and I have never gotten sick. Can’t wait to try this recipe. Thanks!

    • That’s what I call it too Kim. To eliminate raw eggs, I use vanilla or cheesecake instant pudding. Then a layer of pineapple, sliced bananas and thinly sliced strawberries. Cover with the whipped cream and decorate with halved strawberries. Beautiful to look at and even better to eat!
      Thanks for reminding me of this wonderful dessert Jill.

  • That looks good. Were always looking for quick and easy recipes.We only have a few of my Grandmas recipes-( She died young, long story), and we didn’t see my Dads mom very often. Anyway, on the raw eggs my Mom has a FRozen Lemon Squares recipes from her mom that uses raw eggs. My mom and her sister – my Aunt we’re talking once and saying how all the health gurus would have a fit. One of those recipes we don’t make very often.Its almost like a Custard and everyone raves about it.

  • I’d be tempted to put the pan in the oven with the crushed wafers, and sugar/egg/butter mixture on top. Probably 350F for 10 minutes? that should cook the mixture and make the eggs safe to eat. The 10 minutes is just a guess, so you might want to fiddle with the time. It would change the texture of the dessert, a bit, sorta like a graham wafer crust that is baked before the filling is added, yes? I don’t think it would be a change for the worse, though. :-)

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