This was one of my favorite summertime desserts when I was a kid. We used to make it for outdoor summer get togethers.
Aloha Pineapple Squares
- 2 1/2 cups graham wafer crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup butter
- 1 1/2 cups icing confectioners' sugar
- 2 egg yolks
- 1 cup whipping cream
- 1 can 19 oz. crushed pineapple, drained
- Mix graham wafer crumbs, melted butter, sugar and cinnamon. Reserve 3/4 cup of this mixture for topping. Press the rest into an 8 x 12 inch pan. Bake at 350 degrees F. for 12 minutes. Cool.
- With mixer cream butter and icing sugar. Add egg yolks and beat until light. Spread over the cooled crust.
- Beat whipping cream until stiff. Fold in pineapple. Spread over the second layer in the pan. Sprinkle the reserved crumb mixture over top.
- Chill for several hours or overnight. Cut into squares to serve.
I had the worst time spreading the butter/icing sugar/yolks mixture over the cooled crust. Very sticky.
Try dropping spoonfuls spread out over the crust so it doesn’t have as far to spread. When the whipped cream mixture goes on top it will cover up any mess!
I think it was great but I do agree the icing was hard but with that tip it help. The cake was the best but, a little more frosting and less crust.