Best Tropical Pineapple Layered Dessert Recipes

HAWAIIAN PINEAPPLE DELIGHT DESSERT RECIPE

Steps:

• Grease an 8x8-inch or 9x9 inch baking pan. Preheat oven to 325 degrees.
• Stir together graham cracker crumbs and melted butter in a medium bowl. Press into your prepared pan. Bake for 10 minutes. Let cool completely.
• Use an electric mixer to mix softened butter, eggs, vanilla extract until smooth. Gradually beat in powdered sugar. Spread mixture on top of graham cracker crust and bake for 15 minutes. Cool completely.
• Gently fold together whipped topping and drained crushed pineapple. Spread on top of filling. Cover and refrigerate until ready to serve.

TROPICAL ESCAPE SOFT PINEAPPLE CRUMBLE BARS

Steps:

• Preheat oven to 350F and line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
• To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
• Reserve 3/4 cup of this mixture; set aside.
• Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
• Bake for 10 minutes. While crust bakes, make the filling.
• In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
• Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.
• Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.
• Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.
• Bake for about 35 minutes, or until edges and top are set.
• Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving.

TROPICAL DESSERT BARS

Steps:

• 1. Heat oven to 350^. Line a 13x9-inch baking pan with foil, extending foil over edges of pan.
• 2. Stir cookie mix and melted butter with fork until crumbs form. Press evenly in bottom of prepared pan. Bake 12-15 minutes or until lightly browned.
• 3. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Beat in eggs just until blended, Beat in sweetened condensed milk, vanilla and 2 Tablespoons of the reserved pineapple juice. Pour mixture over warm crust. Sprinkle very well drained pineapple evenly over top.
• 4. Stir coconut, macadamia nuts and butter in small bowl until evenly moistened. Sprinkle over pineapple layer. Bake 30-35 minutes or until filling is set and coconut is lightly browned. Cool 1 hour on wire rack. Chill 1 hour. Cut into bars.

TROPICAL PINEAPPLE LAYERED DESSERT

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Add fruit cocktail; mix well. Refrigerate 1-1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
• Mix graham crumbs, coconut, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese, remaining sugar and milk in large bowl with whisk until blended. Gently stir in 2 cups COOL WHIP and pineapple. Spread evenly over crust. Spoon gelatin mixture over cream cheese layer. Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.