Pineapple Delight is the recipe that always make me think of summer and my Grammy. Summer is often a nostalgic time. People have strong memories of vacations, family gatherings and lazy summer evenings. They want to repeat this pattern year after year. Food often plays an important role in recreating these memories. Both of my parents grew up in large families so I remember going to family parties all the time. Each family had their own favorites and today I’m sharing on of my favorite summer desserts my Grammy would make, Pineapple Delight.
Grammy had eight children. Yes, eight. So you can imagine that our families were always loud and crowded. Grammy didn’t have a lot of free time to spend in the kitchen, but she had a few tricks up her sleeve. This Pineapple Delight is a perfect summer recipe since it’s no-bake, and can be made ahead. I can totally see myself making it this summer at our little red cottage in the morning and having it ready to go for a cookout in evening.
It’s funny how some things never change. Even what my Grammy and I use in our kitchen is mostly the same. We both use our Pyrex®, a World Kitchen brand, measuring cup to put together most of the recipes we make. Pyrex is celebrating it’s 100th anniversary this year. It’s pretty cool to see certain kitchen tools have withstood the test of time.
See the giveaway link below and share your favorite recipe of all time. Win a set of Pyrex 100 classic kitchenware!
I think it’s amusing to see old recipes and how they are written. I had to Google what a #2 can means in today’s world. I updated the recipe to reflect our standard measurements.
Best way to crush wafers or other crumb toppings? Toss them in a zip top bag and grab your rolling pin. This rolling pin I found in an antique store in Essex. I also love these neat-os bags instead of plastic ones. I’ve been reusing this gallon storage bag for well over a year.
This recipe is a no-bake recipe. Super easy, but it also contains eggs. Choose wisely.
I grease my pans with coconut oil. You can also use butter, coconut oil spray, or ghee.
I just love pineapple. Maybe this is why this recipe has stuck in my mind for so many years.
Whipped cream really is easy, if you have the time. Plan on letting it whip for no less than 5 minutes to get it stiff.
I went for pecans in this recipe. You could also make it with walnuts.
Please arm your kitchen with an offset spatula. It makes spreading or frosting anything so much easier!
Serve this in small glass mason jars to complete the vintage effect. I also love to reuse the Bonne Maman glass jars, they are the perfect size for dessert in jars.
Ingredients
- 1/2 package vanilla wafers
- 2 eggs
- 1 stick of softened butter
- 2 cups confectioners sugar
- 2 20 oz cans crushed pineapple
- 1/2 pint heavy cream
- 1/2 cup chopped pecans
Instructions
- Grease a 9x11 pan with coconut oil.
- Crush wafers. Put 1/2 wafers in the bottom of the pan and reserve the other 1/2.
- Cream butter, eggs and sugar and beat until fluffy.
- Pour mixture on top of wafers.
- Drain pineapple and put on top of egg mixture.
- Whip cream until stiff. Mix with nuts and put on top of pineapple.
- Sprinkle remaining crumbs on top.
- Refrigerate approximately 8 hours.
This looks DIVINE!! Pineapple just tastes like summer to me.
Agree! Must be why I love pina coladas so much too… Thanks for stopping by.