Total Time
Prep 20 mins
Cook 40 mins

Light, fluffy dessert, you'll have no left over to worry about, but if you do, refrigerate.

Ingredients Nutrition


  1. Crust: Mix graham crackers and butter together.
  2. Press into 9 x 13 inch pan.
  3. Bake in 250f degree oven for 15 minutes.
  4. Cool.
  5. Filling: In a bowl, cream together butter and icing sugar.
  6. Add eggs and beat well.
  7. Spread over cooled crust.
  8. Bake in 350f degree oven for 25 minutes.
  9. Cool.
  10. Topping: Beat together whipping cream, vanilla and icing sugar until stiff.
  11. Fold in pineapple.
  12. Spread over filling.
  13. Sprinkle extra graham wafer crumbs on top for a finishing touch.
  14. Chill.
  15. Cut into squares and serve.


Most Helpful

I didn't end up with a filling as such,and found it made the biscuit layer a little buttery, I will make this again with less butter. The pineapple topping was delicious, I added toasted shredded coconut to the top.

Evie* September 20, 2002

Big Correction to recipe!!! Only bake add filling and topping and refrigerate. It is a delicous recipe :))

ruthagjohnson November 04, 2015

I have made this from an old recipe my grandmother gave me. I lost the recipe and this one seemed close to mine. Being my husband's favorite desert I wanted to make it for his birthday. The Topping was good. To my disappointment the recipe failed to even come close to the one I had when it came to the graham base and filling. The filling melted into the base and created this disgusting buttery brick of hardness. I was utterly embarrassed when I cut into this desert after raving to my guest about how delicious it would be. If you will be making this desert I recommend you add a little (not much) more butter to the graham base so it sticks together but is still crumbly. I would use a vanilla or banana pudding as the filling.. or better yet.. just go straight to the toping!

Roxane P. September 10, 2015

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