Dessert à l’ananas sans cuisson de maman

Ingrédients

• 2¼ cups graham cracker crumbs
• ½ cup melted butter
• 2 packages cream cheese ((8 oz or 250 grams each) room temperature)
• 1½ cups + 2 tablespoons powdered icing sugar ((divided))
• 1¼ cup canned crushed pineapple ((19 oz or 540 ml))
• 2-3 tablespoons reserved pineapple juice
• 1 teaspoon vanilla
• 2 cups heavy whipping cream ((divided))

Préparation

1. 1

   --- Crust ---

2. 2

   Combine graham cracker crumbs and melted butter. Reserve 2 tablespoons and press the rest into a 9x13" baking dish. Set aside.

3. 3

   --- Filling ---

4. 4

   In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 1½ cups powdered sugar and beat until smooth.

5. 5

   Drain pineapple thoroughly, reserving juice.

6. 6

   Add pineapple, 2 tablespoons pineapple juice and vanilla to cream cheese mixture and beat on low until combined. Add additional juice if desired for a thinner texture.

7. 7

   In a separate bowl, beat 1 cup cream with an electric mixer until stiff peaks form. Fold into the cream cheese mixture with a spatula or the mixer on low speed.

8. 8

   Spread the filling onto the crust. Refrigerate for 6-8 hours or overnight.

9. 9

   --- Whipped Cream ---

10. 10

    Beat the remaining 1 cup cream with the remaining 2 tablespoons powdered sugar until stiff peaks form.

11. 11

    Spread over chilled dessert and sprinkle with graham crumb mixture. Serve.