Pineapple Dessert
While flipping through old family recipe binders, I came across this pineapple dessert and it immediately caught my eye. Unlike other pineapple desserts that use bread or cream cheese, this one is light, fluffy, and nothing about it feels heavy.
This dessert is made with marshmallows, whipped cream, and sweet pineapple layered over a graham cracker crust, and it could not be easier to put together. The original handwritten family recipe refers to this dessert as Pineapple Soufflé. While it is not a baked soufflé in the traditional sense, the name likely comes from its light, airy texture once the whipped cream is folded in. Some people call it pineapple fluff, which feels like a friendlier, more accurate name.
I love serving this after a heavier meal or at a summer cookout when I want something simple and refreshing. It has a light tropical feel is sure to impress!
Recipe Notes
Below you will find tips and tricks to help achieve the best results possible!
How to Make Pineapple Dessert
I start by making a simple graham cracker crust and baking it until lightly golden. While the crust cools, I melt the marshmallows in a saucepan with the reserved pineapple juice and milk, stirring until smooth. Once that mixture has cooled, I gently fold in the crushed pineapple and whipped cream to create a light, fluffy filling.
The filling gets spread evenly over the cooled crust, then the dessert needs time to chill so it can fully set. I usually let it chill for at least eight hours before slicing it into squares. This is one of those desserts that feels effortless but always gets compliments. It is light, refreshing, and perfect when you want something sweet.
Why I Love This Pineapple Dessert
I love how simple this dessert is to make using ingredients you probably already have on hand. The marshmallows melted with the pineapple juice give it just the right amount of sweetness and a bright pineapple flavor. The texture is light and airy, almost like a soufflé, which makes it feel special even though it comes together so easily. It’s one of those desserts that always gets compliments whenever I serve it.
Ingredients
Graham crackers – I used honey flavored graham crackers for this recipe because their mild sweetness pairs really well with the pineapple filling. You can crush whole graham crackers in a food processor or place them in a resealable bag and crush them with a rolling pin for a fresher flavor. Pre made graham cracker crumbs work in a pinch, but freshly crushed crackers give the best texture. I avoid cinnamon flavored graham crackers here since the spice competes with the pineapple.
Marshmallows – Mini marshmallows are my preference because they melt faster and more evenly. If you only have large marshmallows, you can substitute about ten large marshmallows for every cup of mini marshmallows. Make sure they are fresh since older marshmallows do not melt as smoothly.
Milk – Whole milk works best and gives the filling a richer texture, but two percent milk also works. I have not tested this recipe with non dairy milk.
Crushed pineapple – Use crushed pineapple so it blends smoothly into the filling without large chunks. If you only have pineapple chunks or rings, you can pulse them in a food processor until finely chopped. Be sure to drain the pineapple well so the filling sets properly, and save the juice since it is essential for melting the marshmallows.
Heavy whipping cream – Liquid heavy whipping cream is essential for the light, fluffy texture. Canned whipped cream or whipped topping will not work the same way. If needed, you can substitute about half of an eight ounce container of Cool Whip, but homemade whipped cream gives the best flavor and texture.
Vanilla extract – A small amount of vanilla helps round out the sweetness and balances the pineapple flavor. I prefer pure vanilla extract when possible.
Supplies Needed
Mixing bowl – Used for combining the filling ingredients before folding everything together.
9 x 13 inch baking pan – This size works perfectly for creating even layers and clean slices.
Saucepan – Needed to melt the marshmallows smoothly with the pineapple juice and milk.
Mixer – A stand mixer or hand held mixer both work well for whipping the cream and mixing the filling.
Tips and Tricks
Making the graham cracker crust: There are a few ways to press the graham cracker mixture into the pan. You can use your fingers, but I like using the flat bottom of a small measuring cup to create an even layer. Be careful not to press too hard. Compacting the crumbs too much can make the crust hard instead of tender.
Draining crushed pineapple: I find it hard to drain crushed pineapple by just tipping the can. It works much better to pour it into a colander or sieve set over a bowl. This way you can fully drain the pineapple and still save the juice needed for melting the marshmallows.
Cooling the crust completely: Make sure the graham cracker crust is fully cooled before adding the filling. A warm crust can cause the filling to loosen or become soggy. If I am short on time, I place the pan in the refrigerator to speed things up.
Folding the filling gently: When combining the pineapple marshmallow mixture with the whipped cream, I fold slowly and gently. Stirring too aggressively will deflate the filling and you will lose that light, fluffy texture.
Chilling for best results: This pineapple dessert needs time to chill. I recommend at least 8 hours, but overnight is even better. Chilling helps the filling set properly and allows the flavors to come together.
Serving clean slices: For neat squares, I use a sharp knife and wipe it clean between cuts. If you want a little extra texture, a sprinkle of graham cracker crumbs or shredded coconut on top works really well.
Variations
Make it in a pie pan: If you prefer this dessert in pie form, you can easily make it in a pie pan instead of a 9 x 13 pan. You may end up with a little extra filling, which is perfect for a few mini desserts in small dishes or individual cups.
Add coconut: For a more tropical twist, I like adding shredded coconut. You can sprinkle it over the top before chilling or gently fold some into the filling for extra texture. A little coconut on individual servings is a nice finishing touch too.
Cherry pineapple version: Gently fold in a small amount of chopped maraschino cherries or spoon a thin layer over the top before chilling. It gives pineapple dessert a classic retro feel and a pop of color.
Pineapple Dessert FAQs
Is This Pineapple Dessert The Same As Pineapple Dream?
Not quite. Pineapple Dream desserts usually include cream cheese and are much richer. This version is lighter and fluffier, with no cream cheese making it a great option when you want something refreshing instead of heavy.
Can I Make Pineapple Dessert Ahead Of Time?
Yes, and I actually recommend it. This pineapple dessert needs time to chill and fully set, so making it the day before works perfectly. I usually let it chill overnight for the best texture.
Can I Use Fresh Pineapple Instead of Canned?
Yes, you can use fresh pineapple, but it needs to be finely chopped so the texture matches crushed pineapple. Drain it thoroughly to avoid extra liquid in the filling, and save the juice to melt the marshmallows if possible. For the most consistent results, I still prefer using canned pineapple.
Pineapple Dessert
Ingredients
Crust
- 2 1/4 cup crushed graham crackers crumbs | ~270 g, 18 full graham cracker sheets
- 1/4 cup + 2 tablespoons granulated sugar | 75 g
- 9 tablespoons melted butter | 128 g
Filling
- 20 ounce can crushed pineapple drained (reserve the drained juice)
- 1 cup milk | 8 ounces
- 1 cup pineapple juice | 8 ounces reserved from can
- 6 cups of mini marshmallows | 10 ounce bag | 283g
- 1 pint heavy whipping cream | 16 ounces
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust
- Preheat the oven: Preheat your oven to 350°F Crush the graham crackers: If using whole crackers, crush them in a food processor or place them in a Ziploc bag and crush them until you have fine crumbs.
- Mix the dry ingredients: In a medium-sized mixing bowl, stir together the graham cracker crumbs and sugar.2 1/4 cup crushed graham crackers crumbs | ~270 g, 18 full graham cracker sheets1/4 cup + 2 tablespoons granulated sugar | 75 g
- Add melted butter: Pour in the melted butter and mix until combined. The mixture will be crumbly.9 tablespoons melted butter | 128 g
- Press the crust: Press the crumb mixture into the bottom of a 9 x 13-inch casserole or baking dish. See notes below for tips on how to press the crust.
- Bake the crust: Bake for 10 minutes.
- Cool: Remove from the oven and set aside to cool completely. Turn off the oven, as the crust is the only part of this dessert that needs to be baked.
- Prepare the filling: While the crust is cooling, start preparing the filling.
Prepare the Filling
- Heat the mixture: Pour the milk and pineapple juice mixture into a saucepan. Add the marshmallows. Note: The marshmallows will expand slightly when heated, so choose a saucepan that is large enough.1 cup milk | 8 ounces1 cup pineapple juice | 8 ounces6 cups of mini marshmallows | 10 ounce bag | 283g
- Melt the marshmallows: Heat the liquid and marshmallows over low heat, stirring constantly to prevent burning, until the marshmallows are completely melted and dissolved. You can also heat the mixture over a double boiler if you prefer.
- Cool the mixture: Remove the saucepan from the heat and allow the mixture to cool completely.
Whip the Cream
- Make the whipped cream: While the filling is cooling, whip the heavy whipping cream and vanilla extract in a stand mixer or with a hand mixer until soft peaks form.1 pint heavy whipping cream | 16 ounces1 teaspoon vanilla extract
Finish the Filling and Assemble the Dessert
- Combine the ingredients: Once the marshmallow mixture has cooled, stir in the crushed pineapple. Fold in the whipped cream until combined. It is important for the marshmallow mixture to be cool so that the whipped cream doesn't melt.20 ounce can crushed pineapple
- Spoon and spread: Spoon and spread the filling evenly over the cooled crust. Cover the baking dish with plastic wrap and chill the dessert for at least 8 hours, but overnight is recommended.
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