Graham Pineapple Dessert Squares

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: heavy cream

Coconut whipped cream is dairy-free and lighter.

chopped nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds are often cheaper and nut-free.

Grease a 9 by 11 inch cake pan.

Measure out 2 cups of graham wafer crumbs for the base.

Melt 1/2 cup of butter.

Combine the graham wafer crumbs and melted butter in a large mixing bowl and mix until well combined.

Pour the mixture into the greased cake pan, reserving about 1/2 cup for the top, and spread it evenly, patting it down to firm it up.

Measure out 2 cups of milk and place it in a large saucepan with the marshmallows.

Heat on medium-high, stirring occasionally, until the marshmallows are melted, then remove from heat and let cool.

Drain the juices from 2 cans of crushed pineapple and measure out 2 cups.

Add the crushed pineapple to the cooled marshmallow mixture and stir until evenly distributed.

Whip 2 cups of fresh whipping cream until soft peaks form and set aside.

Add the whipped cream to the marshmallow and pineapple mixture, stirring until well combined.

Pour the mixture over the graham wafer base in the cake pan, spreading it out evenly.

Sprinkle the reserved graham wafer crumbs over the top.

Place the pan in the refrigerator to set for several hours, preferably 6 hours.

Cut into squares and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens