Tropical Pineapple Delight
Creamy, dreamy, and bursting with pineapple goodness—pure dessert bliss that has never let down a single guest.
Ingredients
Equipment
Method
- Grease a 9×13-inch pan or baking dish with cooking spray.
- Combine the butter with the graham crumbs, and mix until evenly moistened.
- Press 2/3 of the mixture evenly into the bottom of the pan.
- In a double boiler, heat the milk and marshmallows together, stirring until smooth. This takes a few minutes, so be patient. Remove from the heat.
- In the meantime, whip the cream until soft peaks form — when you lift the whisk, the cream should hold its shape but still be smooth and creamy. Fold in the undrained pineapple. Combine with the marshmallow mixture.
- Pour the final mixture over the crumb base, and sprinkle the remaining crumbs on top. I often find I have more crumbs than I need for the topping, so I don’t always use them all.
- Cover and chill overnight to set.
Notes
Before whipping the cream, chill the bowl and wire beaters in the fridge. Keep the cream refrigerated until ready to use.
