Pineapple Delight
Author: Marla Hingley
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
A layered dessert filled with sweet whipped cream and pineapple, all over a crunchy graham crust.
  • 2 cups GF graham crumbs, divided
  • ½ cup butter or margarine, melted
  • 1 ½ cups icing sugar
  • ½ cup butter or margarine, softened
  • 1 egg*
  1. For crust, mix together 1 ¾ cups graham crumbs with butter. Use a fork to blend - all crumbs must be moistened, if not add more butter. Press into an 9" square pan and bake at 300°F for 15 minutes. Allow to cool completely.
  2. Use a mixer and beat together filling. Spread over cooled crust.
  3. For topping, place pineapple in a strainer and press out as much liquid as possible. Whip cream until stiff peaks form, then fold in pineapple. Spread over filling, and top with reserved graham crumbs. Chill for at least 1 hour.
*If you are concerned that the eggs you are buying may contain Salmonella, then you should be buying only pasteurized eggs. It will say so on the label. These eggs have been treated to kill all bacteria, making them safe to eat (raw) in foods like cookie dough, smoothies, Caesar salad dressing, and in this delicious dessert!
Recipe by Gluten Free Club at