Crushed Pineapple Dessert

Light and creamy crushed pineapple dessert with a soft biscuit base and whipped filling. No condensed milk, easy to make, and perfect for summer!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 2

Chill Time 2 30

Total Time 3 2

Servings serves

Calories 279kcal

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.

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!

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.