Crushed Pineapple Dessert
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Love everything pineapple? Then you’ll adore my Crushed Pineapple Dessert! This no-bake pineapple dessert combines a biscuit base with a luscious and creamy pineapple filling for a delightful tropical flavor!
Crushed Pineapple Dessert Recipe
Indulge in the tropical flavors of my easy crushed Pineapple Dessert!
Combining a base of broken biscuits with a luscious pineapple filling, mixed with whipped cream for a creamy finish.
Perfect for summer gatherings, potlucks, or a refreshing dessert any time of year, this crushed pineapple dessert is sure to be a hit!
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Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this pineapple dessert recipe!
Must Have Tools
For making the easy crushed pineapple dessert, it’s essential to have these Amazon affiliate tools at your disposal.
What can I use as a substitute for gingersnap cookies?
You can use biscoff biscuits, graham crackers, digestive biscuits, or any other crispy cookie you prefer. The flavor will vary slightly, but all will provide a good base for the dessert.
Expert Tips
- Biscuit Base Variations: Try using different types of biscuits for the base, such as graham crackers, digestive biscuits, or even Biscoff biscuits for a different flavor and texture. The biscuits softened under the pineapple topping.
- Folding Whipped Cream: When folding the whipped cream into the pineapple filling, do it gently to maintain the light and airy texture of the cream.
- Serving: Serve the dessert chilled for the best texture and flavor.
Can I make this crushed pineapple dessert dairy-free?
Yes, you can make it dairy-free by using a dairy-free whipped topping or whipping coconut cream instead of heavy cream for the pineapple filling.
How to store crushed pineapple dessert
Refrigeration: Store the dessert in an airtight container in the refrigerator for up to 3-4 days. Make sure the dessert is covered to prevent it from absorbing any odors from other foods in the fridge.
Make Ahead: This dessert can be made a day in advance and kept refrigerated until ready to serve.
Freezing: Freezing is not recommended as it can cause the biscuit base to soften excessively under the topping. If you must freeze, be aware that the texture might change, and it may become soggy upon thawing. For best results, consume the dessert fresh or refrigerated.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Crushed Pineapple Dessert
Ingredients
Base
- 200 g (7 oz. / 2 cups) gingersnap cookies, about 22 cookies
Pineapple Filling
- 20 oz. (570g) canned crushed pineapple in juice, undrained
- 1/4 cup granulated sugar
- 1 1/2 Tbsp cornstarch
- 1 tsp vanilla extract, divided
- 1 cup heavy cream / thickened cream
Instructions
Base
- Prepare Pan: Place cookies in a 2 quart (7 x 11 / 28cm x 18cm) baking dish. Break the cookies up into small pieces and spread them evenly across the bottom of the dish. Set aside.
Pineapple Filling
- Combine Ingredients: In a medium saucepan, combine the undrained crushed pineapple, granulated sugar, and cornstarch.
- Cook Filling: Place over a medium heat and bring to a boil, once boiling, continue to cook for 2 minutes, stirring constantly. Remove from heat and stir in 1/2 teaspoon of the vanilla extract until well combined.
- Cool Filling: Pour into a clean bowl. Place in the refrigerator for 20-30 minutes until it cools down completely, otherwise the whipped cream will curdle when you fold it in.
- Whip Cream: In a separate medium bowl, whip the heavy cream with the remaining 1/2 teaspoon of vanilla extract on medium-high speed for 2 minutes or until stiff peaks form. Do not over-beat.
- Transfer Pineapple Filling: Pour the cooled pineapple filling into a large mixing bowl.
- Fold In: Gently fold the whipped cream into the pineapple filling until well combined.
- Spread Filling: Spread the pineapple filling over the broken biscuits, smoothing the top with a spatula.
- Chill to Set: Cover the dessert with plastic wrap or a lid if your baking dish has one, and refrigerate for at least 2 hours, or until fully set.
- Optional Garnish: Garnish with additional fresh pineapple, sliced strawberries, fresh mint or a sprinkle of shredded coconut. Enjoy!
Notes
- Refrigeration: Store the dessert in an airtight container in the refrigerator for up to 3-4 days. Make sure the dessert is covered to prevent it from absorbing any odors from other foods in the fridge.
- Make Ahead: This dessert can be made a day in advance and kept refrigerated until ready to serve.
- Freezing: Freezing is not recommended as it can cause the biscuit base to soften excessively under the topping. If you must freeze, be aware that the texture might change, and it may become soggy upon thawing. For best results, consume the dessert fresh or refrigerated.
Nutrition
