Saturday, April 19, 2014

Pineapple Delight

I’ve felt guilty about keeping this recipe to myself for too many years, and am happy to share it with you! Its tremendously easy to make: If I were rating it, I’d judge it outstanding. After a single nibble, the men on our Anonymous Taste Testing Panel swooned and crashed to the ground, quite overcome. Although the women on the Panel (who normally get their calories from salad dressing) collapsed in a paroxysm of pleasure, they were still able to rate it just as highly as I do. If you make it once, you’ll want to make it over and over again. I’m of course referring to this dessert, Dollinks.  

Pineapple Delight:

To Prepare First Layer:

1-3/4 c. graham wafer crumbs
3 tbsp. granulated sugar
1/2 c. butter, melted

Preheat oven to 350 deg. F. Using a medium bowl and a fork, combine graham wafer crumbs, sugar, and 1/2 c. melted butter. Pack mixture into 9x12-in. pan. Bake 5-to-7 min. Cool to room temperature before freezing 20 min. 

To Prepare Second Layer:

1/2 c. butter, at room temperature
1-1/2 c. sifted icing sugar (“confectioners” sugar or “powdered” sugar)  
2 eggs
1/2 tsp. vanilla extract

In a clean medium bowl, cream 1/2 c. butter, gradually beating in sifted icing sugar. Add eggs one at a time, continuing to beat until mixture is smooth and creamy. Add vanilla, combining well. Spread and smooth over crumb base. Return to freezer a further 10 min. 

To Prepare Third Layer:

One 14-oz. (398 mL) can crushed pineapple
1-1/2 c. whipping cream
1-1/2 tbsp. icing sugar

Drain juice from pineapple through a fine sieve at least 30 min. Beat whipping cream with icing sugar and whipping cream stabilizer, if desired (see Note). Spread over butter-egg mixture. Freeze a further 10 min. to firm before dotting with pineapple. Cover and refrigerate 24 hr. before serving. Serves 10-to-12.

Note: To stabilize whipped cream, see:
Tomorrow: I’m off again, to continue working on a large writing project.

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