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Tropical Pineapple Delight

Creamy, dreamy, and bursting with pineapple goodness—pure dessert bliss that has never let down a single guest.
Print Recipe
Prep Time 30 minutes
Servings: 12 people
Course: Dessert
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Graham mixture:
  • 2 1/2 cups graham crumbs
  • 1/2 cup unsalted butter
Tropical cream layer:
  • 454 grams marshmallows
  • 1/2 cup 3.25% homogenized milk
  • 473 mL 35% whipping cream
  • 398 mL can of crushed pineapple

Equipment

  • 9 x 13” pan or baking dish
  • Double boiler Note: If you don't have a double boiler, use a heatproof bowl over a pot with a few inches of simmering water, making sure the bowl doesn’t touch the water.
  • Electric mixer

Method
 

  1. Grease a 9x13-inch pan or baking dish with cooking spray.
  2. Combine the butter with the graham crumbs, and mix until evenly moistened.
  3. Press 2/3 of the mixture evenly into the bottom of the pan.
  4. 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.
  5. 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.
  6. 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.
  7. 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.