RECIPE | Pineapple Delight by Joan Storie

She hasn't made this for some time, but back in the day when my family still lived all under the same roof, my mom used to make this sweet treat fairly regularly. We first featured this recipe in Scribbles Magazine 30 years ago. It was part of our pullout Summer Centrefold, featuring Summer Tips, Gardening info and Recipes. 

The recipe lists items in ounces and inches, that's just how old it is....LOL! You can do the necessary conversions using your smartphone or computer. 

Pineapple Delight

by Joan Storie 

  INGREDIENTS:   

2 cups graham cracker crumbs

1/2 cup butter

1 cup icing sugar

2 eggs

1 1/2 cup Cool Whip

20 ounce canned pineapple (well drained)

  INSTRUCTIONS:   INGREDIENTS:   

Moisten one cup of graham cracker crumbs with butter and place mixture in bottom of an 8 inch pan. 

Blend remaining butter and icing sugar till light and fluffy. 

Add eggs one at a time beating well. 

Spread mixture over crumbs. 

Sprinkle crushed pineapple. 

Whip cream till it stands and peaks. Spread on top of pineapple. Sprinkle with remaining crumbs (not moistened) 

Preparation time 30 minutes - Chilling time 4 hours

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