The Recipe Rebel / Desserts
written by Ashley Fehr
4.91 from 10 votes
Prep Time 15 minutes mins
Total Time 25 minutes mins
Servings 16
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Last updated on June 4, 2020
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My version of my Mom’s Pineapple Squares — almost no bake dessert that’s perfect for Spring or Easter! Light and fluffy and full of crushed pineapple!
So today we’re celebrating the babes of some good blogger friends: Natalie (and baby Josh!) of Tastes Lovely, Jessica of Flying on Jess Fuel, and Izzy of She Likes Food! Personally I don’t think there’s any better way to celebrate, well, pretty much anything than good food, so we’ve gathered a bunch of tasty bites and you can find them all in the links below the recipes.
When I was trying to think of something I wanted to make, since I knew we were planning for the end of February, I wanted something light and Springy. By the end of February, I am way (WAY) over it being winter and just want some warmth, but often it doesn’t really come until May!
My mind went straight to my Mom’s Pineapple Squares — I had this crazy obsession with them when my Mom would make them when we were younger. I don’t even know if I ever really told her how much I liked them (though I’m sure it showed!), but I remember just loving that overly sweet filling and slight tang from the pineapple.
So I went to find my the recipe I scrawled down from my Mom a long time ago, and when I went to make it I noticed it called for raw eggs. Now, I know a few desserts like this that have completely raw eggs, and I personally know that eating raw eggs is actually totally fine as long as they are pasteurized. But I didn’t want to get anyone all worked up about the raw eggs in the recipe and have to justify their use, so I thought maybe it was better if I didn’t make them.
Except I couldn’t get them off my mind. I looked at the recipe and figured I could just as easily make them without. And so I did, and although I didn’t make the original version to compare, I think these are pretty darn good.
A warning: the powdered sugar filling is sweet. There is a very small layer of it, and I love the way the tangy pineapple complements it. But I just don’t want you to make this dessert (that should be a hint right there, but sometimes it’s not enough), and then complain to me that it’s sweet. Yes, it is sweet. Okay? Cut into small pieces and thoroughly enjoy 🙂
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Pin this recipe to your favorite boardMom’s (Almost) No Bake Pineapple Squares
written by Ashley Fehr
4.91 from 10 votes
My version of my Mom’s Pineapple Squares — almost no bake dessert that’s perfect for Spring or Easter! Light and fluffy and full of crushed pineapple!
Save
ReviewPrep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Cuisine American
Course Dessert
Servings 16
Calories 181cal
Ingredients
- 1/4 cup + ¼ cup butter divided
- 1 1/4 cups graham cracker crumbs
- 1 cup + 2 tbsp powdered icing sugar divided
- 1-2 tablespoons reserved pineapple juice
- 1 cup heavy whipping cream 35%
- 3/4 cup crushed pineapple completely drained of juice
Instructions
Preheat oven to 350 degrees and line an 8×8″ pan with tin foil. Spray with non stick spray.
In a small bowl, melt ¼ cup butter. Stir in graham crumbs. Spread into prepared pan and bake for 8-10 minutes or until dry on top. Remove from the oven and cool completely.
Beat remaining ¼ cup butter and 1 cup powdered sugar with an electric mixer. Add 1-2 tablespoons pineapple juice until it comes together and is smooth (you don’t want it too wet!). Spread onto cooled crust.
Beat cream with an electric mixer on high until soft peaks form. Add 2 tablespoons sugar and continue beating until stiff peaks form. Fold in crushed pineapple and spread onto filling in the crust.
Refrigerate for 3-4 hours until chilled and set. Cut into 12-16 bars.
Notes
*You’ll need to whip ¾ cup whipping cream and add about 1 tablespoon sugar to get 1½ cups sweetened whipped cream.
Nutrition Information
Calories: 181cal | Carbohydrates: 18g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 100mg | Potassium: 55mg | Sugar: 14g | Vitamin A: 410IU | Vitamin C: 2.6mg | Calcium: 21mg | Iron: 0.3mg
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Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Chloe Ayers says
I made this and waiting for it to chill. Was confused re: sweet whipped cream note as it differs from ingredients listed.
Reply
Kimberly says
Hello,
This looks good! I would be interested in making the original recipe…could you tell me either where to find it or the part of the instructions with the egg? I’m not worried about raw egg. Thank you.
Reply
Sonia says
I usually cut down the sugar in recipes because I find the average recipe too sweet. I am concerned about the warning you have given with this recipe! Is it possible to reduce the icing sugar or should I just skip this one? Thanks!
Reply
Ashley Fehr says
Hi Sonia! You can skip the frosting layer completely and then it should be fine (step 3)
Reply
Rebekah Black says
Hi Ashley,
I have never made these but I am wanting to for my friends mum as a surprise. Do you have the UK equivalent for the ingredient measurements by any chance?
Reply
Ashley Fehr says
Hi Rebekah! Unfortunately I don’t. I hope they turn out well for you!
Reply
Rebekah Black says
Thanks Ashley, wish me luck 🤞
Muna says
Hi. Is it OK if refridgerate the base without putting it in oven?
Reply
Ashley Fehr says
It is fine, the baking just helps it to stay together better.
Reply
Samantha A Whitson says
Hi there Ashley~ I couldn’t find the spot to leave a separate comment/question, so I’m ‘replying’ here=)
Could you please tell me where the eggs were incorporated, in the original recipe? I like to use them, for protein value, wherever I can~ & don’t care if raw or cooked. Thanks, in advance ~ SamanthaAshley Fehr says
Hi Samantha! There are no eggs in this recipe. My mother’s original recipe had eggs, but there are none in my recipe.
Elizabeth M says
Can you freeze these? I’m making them today but would like to freeze some for next week!
Reply
Ashley Fehr says
Absolutely! They freeze great 🙂
Reply
Gail Rynax says
How long can you freeze the pineapple squares for? Thank You
Ashley Fehr says
Up to 3 months for freshness, though they can be stored longer and will not go bad
Jenn says
If anyone hasn’t made these, do it asap!!! I still have my grandmothers copy, it’s so strained I can hardly read, but pretty much know it by heart. No family get togeather is complete for us without a few trays of this……it’s summer!!! I’m making it now in individual ramekins for a dinner party this weekend to be a little fancier, any way you eat it though, it’s amazing….many a late night have been spent passing a pan and a fork around a camp fire lol
Reply
Ashley Fehr says
Yes! We love them just as much!
Reply
Kate says
Has anyone ever even MADE this recipe yet??? Comment when you do!
Reply
Carol S. says
Spreading the butter/confectioner mixture over cooled baked crust seems to tear at the crust. Would the two tablespoons juice remedy this?
Reply
Kelly says
I just made this recipe and had same problem. Did you ever figure out how to get it to smooth out nicely?
Oh my, these sound SO tasty!! My preggo butt could probably eat the whole tray! You ladies are seriously the sweetest… thanks so much for celebrating with us!! Can’t wait to meet baby girl. 🙂 XOXO
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