This Hawaiian Pineapple Delight Dessert Recipe is rich but light. It has a graham cracker crust and a refreshing pineapple spiked whipped topping layer.

People go nuts over this easy dessert recipe! It’s perfect for warm months, potlucks, luncheons, anytime! I like to serve it with my Chimichurri Shrimp Bowls.

A creamy dessert square, topped with a mint leaf and crumbled topping, sits elegantly on a white plate.

Table of Contents

How do I make Hawaiian Pineapple Delight Dessert Recipe?

You’ll start by crushing graham crackers adding butter and making a buttery graham cracker crust. For 2 cups of graham cracker crumbs, you’ll need about 1 and 1/2 sleeves of graham crackers.
I like to pulse the graham crackers in a food processor for quick crumbs.
This crust will need to bake then cool completely before adding the next layer.
This dessert actually has three layers. The second layer seeps into the crust and doesn’t form a distinct layer. To make the second layer, mix softened butter, eggs, vanilla extract until smooth then gradually beat in powdered sugar. Spread mixture on top of graham cracker crust and bake.
You’ll again need to cool the dessert completely before adding the whipped topping layer. Hawaiian Pineapple Delight is worth the wait.
Finally, the dreamiest pineapple whipped topping is spread on top. For this, you’ll combine the very well drained crushed pineapple and whipped cream. Gently fold the pineapple together then spread over the last layer.
Refrigerate until you’re ready to serve your Hawaiian Pineapple Delight Dessert.
If you want to garnish the top, crush a few more graham crackers and distribute over the top.
Cut into squares and serve cool. This dessert recipe is always a hit!

A creamy Hawaiian Pineapple Delight Dessert square, topped with a mint leaf and crumbled topping, sits elegantly on a white plate.

Hawaiian Pineapple Delight Dessert Recipe is a great make-ahead dessert. It stores nicely stored in an airtight container in the refrigerator for up to 2 days. After a couple of days, the crust begins to get a little soggy.

You can make this dessert in either an 8×8-inch or a 9×9-inch square baking pan.

Hawaiian Pineapple Delight Dessert Recipe

This dessert includes a buttery graham cracker crust, followed by a creamy layer, then topped with the dreamiest pineapple whipped topping

Author: Paula

5 from 8 votes

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 9 servings

Ingredients

2 cups graham cracker crumbs
1/2 cup butter melted
1/2 cup butter softened
2 large eggs
1 teaspoon pure vanilla extract
2 cups powdered sugar (aka confectioners) measured after sifting
20 -ounce crushed pineapple drained WELL
8 -ounce whipped topping or 2-3 cups homemade whipped topping

Instructions

Grease an 8×8-inch or 9×9 inch baking pan. Preheat oven to 325 degrees.
Stir together graham cracker crumbs and melted butter in a medium bowl. Press into your prepared pan. Bake for 10 minutes. Let cool completely.
Use an electric mixer to mix softened butter, eggs, vanilla extract until smooth. Gradually beat in powdered sugar. Spread mixture on top of graham cracker crust and bake for 15 minutes. Cool completely.
Gently fold together whipped topping and drained crushed pineapple. Spread on top of filling. Cover and refrigerate until ready to serve.

Notes

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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9 Comments

My mother used to make one similar to this, but she always froze it and took it out 1/2 hr before dinner, she also put pineapple rings with cherries in centers to make it look really nice, it was our favorite 😍

Paula says:

06.15.23 at 4:46 pm

Oh I love those tips!!

Reply

How long will this dessert keep in the freezer?

Paula says:

07.23.21 at 7:14 am

I wouldn’t freeze it for longer than 3 to 4 weeks.

Reply

I have been making a receipe, pretty much the same as this for 25 years. However, I never baked the ingredients, after pouring the egg/icing sugar mixture onto the Graham wafers. I would also freeze this cake. Now I’m thinking, we were lucky we didnt get sick from the raw, uncooked egg mixture. I will follow this receipe now!