crushed pineapple Archives - The Recipe Rebel

Pineapple Crisp

{Light} Strawberry Pineapple No-Bake Cheesecake

Strawberry Pineapple Lemonade Bars

Pineapple Lemonade Fruit Dip

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Pineapple Cake

This Pineapple Cake Recipe is perfectly sweet, fruity, and moist. It's infused with so much pineapple flavor and topped with homemade whipped cream!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 325cal

Author Ashley Fehr

Ingredients

½ cup canola oil (or neutral tasting vegetable oil)
¼ cup sour cream
1 ½ cups granulated sugar (300 grams)
3 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups all purpose flour (fluffed — about 325 grams)
2 cups crushed pineapple with juice (a 540ml or 19oz can)
sweetened whipped cream for serving

US Customary – Metric

Instructions

Preheat oven to 350 degrees F and lightly grease a 9×13" baking dish with non-stick spray.
In a large bowl, whisk together the oil, sour cream and sugar.
Add eggs and vanilla and stir until smooth.
Whisk in baking powder, baking soda and salt until completely combined.
Stir in flour until just incorporated, scraping down the sides of the bowl as necessary. Slowly stir in pineapple with a spatula.
Pour the batter into the prepared pan and bake for 30-40 minutes, covering the cake with foil at 20-25 minutes if it is browning quickly (once your cake is light golden brown, you want to cover it to prevent further browning)
Let cake cool to room temperature before serving with sweetened whipped cream and toasted coconut if desired.

Notes

Tips:

Fluff or weigh the flour. I recommend either fluffing the flour with a fork as you measure or weighing it before adding it to the batter. The key is to make sure you’re not over-measuring so the cake stays nice and moist.
Don’t over-mix. When you add the flour to the cake batter, mix only until just combined. Over-mixed batter can become dense and gummy.
If the cake is browning too quickly as it bakes, cover it with foil to prevent it from burning.
Cool before topping. Bring the cake to room temperature before adding the whipped topping. If it’s hot when you top it off, the whipped cream will just melt off.

Storage:

Nutrition

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Pineapple Coconut Cake + step by step VIDEO

Ashley Fehr — Mon, 08 Apr 2019 06:41:44 +0000

This Pineapple Coconut Cake is light, fresh and fruity, and covered in cream cheese whipped cream! It’s the perfect Easter dessert or anytime treat! With step by step VIDEO.

How to make Pineapple Coconut Cake:
How to make Cream Cheese Frosting:
How to make this Pineapple Coconut Cake ahead:
How to freeze this Pineapple Coconut Cake:
More Easter dessert recipes:
Pineapple Coconut Cake Recipe

Easter has got to be one of the best times of the year.

The sun is (hopefully) shining, Spring is in the air and it smells fresh.

Or like mud.

But either way, after coming out of a winter like we have just had (super, totally miserable and more so than usual for chilly Manitoba), I am ready for all the things that remind me of the warmth on the horizon.

Two of those things?

Pineapple and coconut.

Together they have such a fresh, tropical vibe that seems to be so welcome on the Easter dessert table. And in cake form with a slather of cream cheese frosting?

Ain’t nobody complaining.

Except all of the coconut haters, and then do we even care? If they don’t want their slice I’ll gladly eat it!

How to make Pineapple Coconut Cake:

Start with the cake. This is a homemade pineapple cake made with crushed pineapple, shredded coconut, coconut milk and coconut extract for big tropical flavor.
Bake your cakes and make sure they are completely cool before filling and frosting (they can even be frozen solid!).
Make your filling: the filling here is a simple crushed pineapple and instant vanilla pudding mixture. We made the cake from scratch and I don’t feel bad about using a pudding mix to speed things up here!
Make your frosting: this is a coconut cream cheese frosting. It’s quite sweet and it stands up to being piped and on the sides of a tall cake. If you want something lighter, I recommend the cream cheese whipped cream from my Funfetti Cake recipe.

How to make Cream Cheese Frosting:

This cream cheese frosting is my frosting of choice these days (when it’s not whipped cream or Swiss meringue buttercream!). It’s simple to make, and has a bit of tang that I find cuts through a bit of sweetness.

It is still quite sweet, so feel free to add the sugar gradually so you can adjust to your tastes (keep in mind though that the sugar is what makes it firm, so if you reduce too much it won’t be as thick and sturdy).

The important things to remember are:

room temperature cream cheese and butter (this prevents lumps)
add the sugar gradually, and don’t forget the salt. A bit of salt helps to balance out that super sweet taste

How to make this Pineapple Coconut Cake ahead:

This Pineapple Coconut Cake is easy to make ahead!

I find that cake is easier to slice if it has been chilled for 8-24 hours, so I actually prefer to make it the day before or in the morning if we’re having it after dinner.

The cake layers themselves can be refrigerated up to 3 days or frozen up to 3 months (see below for details).

The assembled cake and pineapple filling can be made and refrigerated up to 3 days before assembling.

The cream cheese whipped cream is best made the day of or day before serving as whipped cream doesn’t hold long term.

The assembled Pineapple Coconut Cake can be stored up to 24 hours before serving.

How to freeze this Pineapple Coconut Cake:

Remove each layer from the pan and wrap tightly in plastic wrap or place in a ziploc freezer bag.
Freeze on a flat surface where it will retain its shape.
Keep frozen up to 3 months before frosting and serving.
To thaw, let sit at room temperature for 2-3 hours before frosting and assembling.

More Easter dessert recipes:

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Pineapple Coconut Cake

This Pineapple Coconut Cake is light, fresh and fruity, and covered in cream cheese whipped cream! It’s the perfect Easter dessert or anytime treat! With step by step VIDEO.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 739cal

Author Ashley Fehr

Ingredients

Pineapple Coconut Cake

1/2 cup oil (110g)
1/2 cup sour cream (135g)
1 1/2 cups granulated sugar (300g)
3 eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
1/2 cup coconut milk
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups all purpose flour (295g) fluffed and levelled
1 cup crushed pineapple with juice
3/4 cup sweetened, shredded coconut

Pineapple Filling

1 1/4 cup crushed pineapple with juice
1/2 cup milk
1 package vanilla instant pudding mix (102g)

Coconut Cream Cheese Frosting

1 cup cream cheese room temperature (250g/8oz)
1/2 cup unsalted butter room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
4 cups powdered sugar (480g)
1 pinch salt

Instructions

Pineapple Coconut Cake

Preheat oven to 350 degrees F and grease and flour 3 8″ round cake pans.
In a large bowl, whisk together the oil, sour cream and sugar.
Add eggs, vanilla, coconut extract and coconut milk and whisk until combined.
Whisk in baking powder, baking soda and salt until completely combined.
Stir in flour until just incorporated. Slowly stir in pineapple and coconut.
Divide between prepared pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
Let cakes cool in the pan for 20 minutes before removing to a wire rack to cool completely. Assemble or wrap and refrigerate or freeze.

Pineapple Filling

Stir together crushed pineapple with juice, milk and pudding mix until smooth.
Set aside until thickened.

Coconut Cream Cheese Frosting

In a large bowl, beat cream cheese with an electric mixer until smooth. Add the butter and beat on high until smooth.
Add the vanilla, coconut extract and salt and beat until combined.
Add the powdered sugar in 3 or 4 batches, beating well after each addition and tasting near the end to ensure the frosting reaches your desired level of sweetness. Add a touch more salt or coconut extract if desired.

Assembly

Plate on cake layer on a cake plate and spread with half of the pineapple filling, being sure to leave a border around the edge.
Place another cake layer on top and spread with remaining pineapple filling.
Top with last cake layer and frost as desired, decorating with remaining frosting and toasted coconut as desired.
You can serve immediately, but I recommend refrigerating 4-6 hours as it will be easier to slice.

Video

Nutrition

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Pineapple Lush Angel Food Cake Roll Recipe + VIDEO

Ashley Fehr — Wed, 14 Mar 2018 06:57:10 +0000

This Pineapple Lush Angel Food Cake Roll is a new twist on the popular Angel Lush recipe! It’s a fun dessert for Easter or Spring that’s big on flavour and not too heavy. The perfect way to end a big holiday dinner! Includes step by step recipe video.

So it has been almost a year since this Triple Berry Angel Food Cake Roll entered the world and went immediately viral. Obviously it was time for its equally as tasty sister here: The Pineapple Lush Angel Food Cake Roll!

I know many of you have probably seen the classic Angel Lush cake from Kraft — it seems to be in every Spring magazine or newsletter and it’s a recipe that I remember being served at many family gatherings as a child.

My grandma even clipped the recipe out of Kraft magazine to add to the cookbook of favourite family recipes that she gave to me when I was married (always from there: these Sour Cream Cookies, this Lazy Daisy Cake, and this Hot Fudge Sundae Cake!)

Crushed pineapple just seems to be one of those things that show up in these retro desserts, and you either love it or hate it. Me? I’ll almost never turn down a dessert. I’m actually having a hard time thinking of one right now that I don’t like!

How about you? What are your least favorite desserts?

Cake rolls are so pretty but, as I learned when I made that Triple Berry Angel Food Cake Roll, they really don’t work unless you have the right cake recipe. Boxed angel food cake? It’s so easy and turns out every time, plus it rolls so easily without cracking!

I know it’s not that glamorous, and I know it’s not 100% made from scratch (feel free to make yours from scratch!), but it’s quick, easy, delicious and a lighter option for serving after a big meal (or if you’re just one who’s prone to eating half a cake in one sitting…. not that I’d know anything about that).

Tips and Tricks for Making this Pineapple Lush Angel Food Cake Roll:

You can absolutely mix up the filling if you aren’t a fan of pineapple — or just try my Triple Berry Angel Food Cake Roll instead
You can make the cake ahead of time, roll it up in the towel and leave in the refrigerator for a couple days until you are ready to roll — just be sure there is no cake exposed or place in a plastic bag to keep it fresh. This makes it a great dessert for those busy holiday dinners!
Toasted coconut goes perfectly with this, so go a little pina colada if that’s your thing

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Pineapple Lush Angel Food Cake Roll

This Pineapple Lush Angel Food Cake Roll is a new twist on the popular Angel Lush recipe! It’s a fun dessert for Easter or Spring that’s big on flavour but low calorie and not too heavy. The perfect way to end a big holiday dinner! Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 327cal

Author Ashley Fehr

Ingredients

1 Angel Food Cake mix plus ingredients to prepare it
1/4 cup + ¾ cup powdered sugar
1 package cream cheese, room temperature 8 oz
1 1/2 cups heavy whipping cream 35%, cold
1 teaspoon vanilla
1 cup crushed pineapple drained well

Instructions

Preheat oven to 350 degrees F and line an 11×17″ (12 cup) rimmed baking sheet with parchment paper and spray lightly with non-stick spray (if you’re having a hard time getting the parchment to stay, spray the pan first and then add the parchment on top, pressing it into the corners).
Prepare angel food cake batter according to package directions. Spread into prepared baking sheet and bake for 18-20 minutes, until light golden brown on top. It will rise and may become higher than the sides of the pan, but I’ve never had it go over in the oven. If you use the right size of pan, it should not go over.
Lay a clean lint-free kitchen towel flat and sprinkle with ¼ cup powdered sugar. When the cake comes out of the oven, turn it out onto the towel and wrap it up tightly, with the towel inside, starting at the short end. Set aside to cool completely (you can pop it in the freezer for an hour or the fridge for a few hours if you’re impatient).
In a large bowl, beat the cream cheese until smooth. Add the cream and beat with an electric mixer until soft peaks form — this can take up 5-8 minutes so be patient.
Add the ¾ cup powdered sugar and vanilla and continue beating on high speed until stiff peaks form.
Divide the whipped cream in half using two separate bowls. To one half, add the crushed pineapple and stir just to combine.
Unroll the cooled cake and spread the pineapple mixture over top, leaving 1/2″ around the edge. Roll up carefully starting at the short end (no towel this time!).
Spread the remaining whipped cream over the rolled cake and refrigerate at least 2 hours, or until ready to serve. Cover leftovers and store in the refrigerator up to 2 days

Video

Nutrition

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One Pot Baked Ziti with Italian Sausage Recipe + VIDEO

Ashley Fehr — Thu, 07 Sep 2017 06:34:49 +0000

This One Pot Baked Ziti with Italian Sausage is full of flavor but easy on the dishes! It’s made with turkey Italian sausage, spinach, tomato sauce and loaded with cheese — the perfect weeknight dinner! Includes step by step recipe video.

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So, I was a little flabbergasted last fall when this Slow Cooker Baked Ziti blew up the internet.

If I had known that you love a good slow cooker pasta as much as I do (this Slow Cooker BBQ Chicken Chili Mac and Slow Cooker Hamburger Helper are two of my other favorites!), I would have done it long before.

I’ll have to admit, I figured that there would be immediate backlash because (a) it’s not baked, and (b) I didn’t even use ziti, but you guys seemed to forgive and go for it just because it’s a super easy, nutritious weeknight meal. Around here, “weeknight meals” are about all we can manage.

And so I’m BACK. With another not-actually-baked-not-actually-ziti baked ziti recipe.

It has only taken me about a year, which is probably about average for how long it takes me to catch on to what you actually want to see here.

For this version, I wanted to keep things simple and bump up the flavor, lose a few calories, and a pot or two. Since it’s 30 Minute Thursday here, we’re getting it done in one pot with no waiting (okay, hardly any!).

Love one pot pastas? Try this One Pot Chicken Chow Mein!

For this recipe, I used turkey Italian sausage instead of beef, I used crushed tomatoes and a whole whack of spices instead of jarred tomato sauce (although I won’t judge you if that’s all you have), I added some spinach (yay for sneaky greens!), and I used Rigatoni instead of Penne to try to trick you into believing I could actually find ziti around here (still — I cannot).

This is a meal we could eat over and over again, and I don’t even have to bribe my children to eat it. For me, that’s a big win! Plus, we all hate dishes, don’t we??

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One Pot Baked Ziti with Italian Sausage Recipe + VIDEO

This One Pot Baked Ziti with Italian Sausage is full of flavor but easy on the dishes! It’s made with turkey Italian sausage, spinach, tomato sauce and loaded with cheese — the perfect weeknight dinner! Includes step by step recipe video.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 22

Total Time 27

Servings servings

Calories 476cal

Author Ashley Fehr

Ingredients

4 links Italian turkey sausage (or regular Italian sausage)
1/2 medium onion finely diced
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1/2 cup frozen spinach thawed and squeezed dry
1/2 teaspoon salt
1 teaspoon dried parsley
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
2 cups crushed tomatoes
3 cups low sodium chicken broth
320 g Rigatoni or Ziti pasta about 5 cups
1 1/2 cups shredded mozzarella cheese

Instructions

Remove turkey sausage from casings and fry in large skillet over medium-high heat until crumbled and brown, about 2-3 minutes.
Add onion and garlic and cook until softened, about 2 minutes.
Add spinach, red pepper flakes, salt, parsley, oregano, basil, tomatoes and broth and stir until combined. Stir in the pasta.
Bring to a simmer, reduce heat to medium and cover. Cook, stirring often, until pasta is tender, about 12-15 minutes (smaller pasta will take less time). Top with cheese, cover and let sit until cheese is melted. Serve.

Video

Notes

*If you’re using a smaller pasta, you’ll want to go by the weight amount and not the volume.

Nutrition

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Easy Carrot Cake Baked Oatmeal Cups

Ashley Fehr — Sat, 15 Apr 2017 06:27:08 +0000

These Carrot Cake Baked Oatmeal Cups are an easy make ahead breakfast that’s freezer friendly and easy to customize! Just 100 calories and high in protein and fiber. Includes step by step recipe video.

Recipe posted first on The Recipe Critic.

It has probably been about 6 months since I got started on the baked oatmeal trend and I just can’t give it up. First I made these super simplified, easy peasy 4 Ingredient Baked Oatmeal Cups in November (and while you weren’t going to trade them for your Christmas chocolates, they took off like crazy come January!).

That recipe is really the perfect base recipe — you can add anything you want to it! Fruit, chocolate chips, nuts, spices, some people (I, occasionally) add baking powder.

Last month — after a 4 month hiatus! — I brought you these Banana Chocolate Chip Baked Oatmeal Cups. These, I think, are our all-time favorite. I mean, Carrot Cake is *thisclose* but, really — chocolate for breakfast.

What I love about these Carrot Cake Baked Oatmeal Cups is that you’re getting veggies for breakfast and you don’t even really care. For me, as an admittedly picky eater, this is huge. They are lightly spiced and are partly sweetened with crushed pineapple, and you can throw in some raisins or….. not. I’m willing to bet some chopped pecans or toasted coconut would also be great in these!

To make these Baked Oatmeal Cups I use these silicone muffin cups — they never stick and you can just throw them in the fridge or freezer and pull out one at a time whenever you need. My girls’ favorite part is getting to pick their favorite color out of my stash — I swear I must have 100 of them!

Now…. which flavor combo do you want to see next? More chocolate??

Substitutions:

This recipe can easily be made gluten free if you use certified gluten free oats and double check all of your ingredient labels to be sure.
This recipe is dairy free and made with almond milk — feel free to use regular milk if you desire.
This recipe is naturally vegetarian, low fat and low calorie.

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Easy Carrot Cake Baked Oatmeal Cups + RECIPE VIDEO

These Carrot Cake Baked Oatmeal Cups are an easy make ahead breakfast that’s freezer friendly and easy to customize! Low in calories and high in protein and fiber. Includes step by step recipe video.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 107cal

Author Ashley Fehr

Ingredients

1 1/2 cups almond milk or use regular milk
1 large egg
1/2 cup brown sugar you can substitute maple syrup for natural sweetness
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups large flake rolled oats
1 large carrot shredded
1 cup crushed pineapple with juice
1/2 cup raisins optional
Optional: add ½ cup chopped pecans or toasted coconut if desired

Instructions

Preheat oven to 350 degrees F and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well — I’ve only ever used silicone for this recipe!).
In a large bowl, whisk together milk, egg, brown sugar, vanilla, cinnamon and nutmeg.
Stir in oats, carrot, pineapple and raisins or other additions if using.
Divide mixture evenly between 15 muffin cups (they’ll be full) and bake for 30 minutes, until completely set and light golden brown on top.
Let cool completely and store in the refrigerator for 1 week or in the freezer for 3-4 months. Serve warm or room temperature alone or in a bowl with milk.

Video

Notes

*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used. Information provided is with raisins. Without raisins 1 cup equals 90 calories and 9 grams of sugar

Nutrition

Calories: 107cal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Sugar: 11g

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No-Bake Banana Split Cheesecake

Ashley Fehr — Wed, 18 May 2016 13:27:23 +0000

3 fruity cheesecake layers make up this easy, No-Bake Banana Split Cheesecake: banana pineapple, strawberry and chocolate! The perfect summer dessert!

Remember how I get into food ruts?

This is one of them: banana split. (Maybe you remember those Banana Split Trifles?)

And it’s not like I’ve ever been all about the banana splits in the past. I think part of it is just coming up with different ways to recreate old favorites. What can I “banana split” this week.

I realized that I didn’t have a proper cheesecake recipe on the blog yet, and it felt wrong.

I’m a big cheesecake lover.

And I have been forever and ever. If you saw these Cherry Cheesecake Brownies, you know my used-to-be-weekly cheesecake dates with a good friend.

Now I live in the middle of nowhere and make my own cheesecake. Clearly not often enough!

What do you guys put on your banana splits anyway? I made my cheesecake, and then I started looking around. I realized that maybe some people don’t put pineapple on their banana splits! If you’re one of those people, you can totally leave it out, and have an extra vanilla layer, or stir in some melted chocolate.

All is good when it comes to cheesecake.

Banana split just screams summer to me. And I want summer!

I mean, things are pretty good around here. But it’s not like we’re getting 6 months of beach weather like some of you.

This is a super simple no-bake cheesecake on a chocolate crust, but you can definitely do vanilla or graham if you prefer! All of the layers are basically cream cheese, sugar, whipped cream, and whatever fruit flavour you add.

I soaked the banana slices in pineapple juice because (a) it’s better than soaking them in lemon juice and (b) it keeps them from looking not so appetizing. This is an optional step – by all means, if you like brown bananas, you can skip it! It won’t change the taste.

I made all of the layers in the same bowl without washing in between, so it keeps dishes to a minimum. Feel free to use light or regular cream cheese, and light or regular whipped topping if you want to keep thighs things a little on the skinnier side. I usually buy light cream cheese so that’s what I used!

This cheesecake freezes perfectly. It’s so perfect for making ahead, and you can even eat it frozen if you prefer! The only issue you might have is the bananas will brown once they thaw. If you plan to freeze it, I would serve it partially frozen.

Feel free to change up the fruit flavors and layer to accommodate your tastes! In my mind, it’s all good: chocolate, banana, pineapple, strawberry, cherry, or whatever you want!

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No-Bake Banana Split Cheesecake

No-Bake Banana Split Cheesecake: 3 fruity cheesecake layers make up this easy, No-Bake Banana Split Cheesecake: banana, strawberry adn pineapple. Finish it off with a drizzle of chocolate, whipped cream and cherries for the perfect summer treat! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 45

Total Time 45

Servings servings

Calories 493cal

Author Ashley Fehr

Ingredients

20 Oreo cookies with frosting
3 tbsp melted butter
1 package unflavored gelatin
1/4 cup water
3/4 cup good quality chocolate chips
3 tablespoons milk
24 oz light cream cheese 3 packages
2 bananas
1/2 cup crushed pineapple drained, juice reserved
1 1/2 cups powdered sugar
1 1/2 cups whipping cream
1/3 cup strawberries, pureed (¼ cup puree)
Sprinkles cherries, etc for garnish as desired

Instructions

In a food processor, grind cookies until fine crumbs form. Add melted butter and process until the crumbs hold together when pressed between your fingers. Press into the bottom of a 9″ Springform pan. Set aside.
In a small bowl, sprinkle gelatin over water. Microwave on high for 20 seconds until hot, and stir until dissolved. Set aside to cool to room temperature.
In a medium bowl, combine chocolate and milk. Microwave on high in 30 second intervals, stirring each time, until melted and smooth. Set aside to cool to room temperature.
Slice bananas and soak in pineapple juice.
In a stand mixer, beat cream cheese until smooth. Add powdered sugar and beat until smooth. Add in heavy whipping cream and beat on high until fluffy, 3-4 minutes. Stir in cooled gelatin mixture. Divide cheesecake mixture in 3.
Lay banana slices on the crust in the pan in a single layer (drain well). To ⅓ of the cheesecake mixture, add the crushed pineapple and spread over bananas.
Add melted chocolate to ⅓ of the cheesecake mixture and spread over pineapple layer.
Add strawberry puree to remaining cheesecake batter and spread over chocolate layer.
Refrigerate at least 3-4 hours until set. Garnish as desired.

Nutrition

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Mom’s (Almost) No Bake Pineapple Squares

Ashley Fehr — Thu, 25 Feb 2016 06:08:53 +0000

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!

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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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Mom’s (Almost) No Bake Pineapple Squares

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 181cal

Author Ashley Fehr

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

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{Light} Strawberry Pineapple No-Bake Cheesecake

Ashley Fehr — Mon, 29 Jun 2015 08:06:26 +0000

A light, fruity, no-bake cheesecake made with strawberries, crushed pineapple, and strawberry yogurt! A summer treat that you don’t have to feel guilty about!

Because sometimes you just want to eat cheesecake and not feel guilty about it. Or just because it’s absolutely delicious.

Summer is all about light, fresh flavours and juicy fruit.

And bathing suits.

So, really, it’s win-win.

One of my favorite shortcuts, particularly with no-bake desserts, is using whole graham crackers as a base. This works particularly well with a square or rectangular pan, because, well — graham crackers are square or rectangular! After just a few hours in the fridge they soften and become cake-like and there are times I can’t even tell the difference between whole graham crackers and a graham cracker crumb crust.

Another perk is that you don’t have to add the butter or sugar added to most graham cracker crusts!

Then I added a layer of sliced strawberries, because if they’re going to be pushed down as you cut the cheesecake anyways. If you’d rather, feel free to use diced strawberries and stir them in with the pineapple!

Then you simply stir up the cheesecake mixture and pour over top! Garnish with some extra strawberries — or not! — and stick in the fridge to enjoy in a few hours!

Easy peasy so you can get back to the deck-sitting, pool-swimming and lemonade-sipping you really want to be doing!

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{Light} Strawberry Pineapple No-Bake Cheesecake

A light, creamy dessert perfect for summer when fresh fruit is abundant.

Course Dessert

Cuisine American

Prep Time 20

Total Time 20

Servings pieces

Calories 228cal

Author Ashley Fehr

Ingredients

15 graham crackers enough to cover bottom
10 strawberries thinly sliced (enough to cover bottom)
8 oz light cream cheese
1 cup milk
1 box instant vanilla pudding 4 serving size, fat free, sugar free, or regular
1 1/2 cups drained crushed pineapple (or fresh, finely chopped and drained)
3/4 cup low-fat strawberry yogurt
2 cups light whipped topping divided

Instructions

Line a 9×13″ pan with a single layer of graham crackers (left whole, unless you need to break them to fit the pan). Top with a single layer of sliced strawberries.
In the bowl of a stand mixer, beat cream cheese until smooth and fluffy. Add milk and pudding mix, and beat until smooth, stopping to scrape down the sides if necessary.
Stir in pineapple and yogurt. Slowly stir in 1 cup of whipped topping.
Spread in the pan over the strawberries.
Top with remaining cup of cool whip. Refrigerate at least 6-8 hours so that graham crackers can soften and become cake-like. It can be made ahead and frozen, too.

Nutrition

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