While the rest of the world is frantically poaching eggs or dusting off their Sunday best, Kokanee Quinn has successfully intercepted a vintage culinary treasure just in time for the long weekend, thanks to The Kitchen Magpie. She’s bypassed the standard jellybean fare in favor of a legendary Grandma-approved pineapple slice, a three-layer masterpiece featuring a buttery graham cracker base and a cloud-like pineapple topping. It’s a tactical move that proves she knows exactly how to win Easter: by serving a dessert that’s decadent enough to feel like a celebration, but light enough to ensure she still has room for a second helping of ham.

She’s particularly delighted by the “make-ahead” magic of this recipe, allowing her to spend her Saturday relaxing while the layers meld into creamy perfection in the fridge. By swapping the old-school raw eggs for a silky cream cheese filling, Kokanee is bringing a modern, worry-free twist to a nostalgic classic that even those without a sweet tooth can’t resist. Armed with a hand mixer and a 20-ounce can of crushed pineapple, she’s ready to claim her title as the MVP of the Sunday spread—no bunny ears required, though a little extra graham cracker sprinkle on top is non-negotiable.

Ingredients 

Crust

• ▢2 ½ cups graham crumbs
• ▢½ cup salted butter , melted

Middle layer

• ▢½ cup salted butter , softened
• ▢½ cup cream cheese , softened
• ▢2 cups powdered sugar, also called icing sugar, confectioner’s sugar

Topping

• ▢1 cup whipping cream
• ▢one 20 ounce can crushed pineapple , drained thoroughly

Instructions 

• Preheat your oven to 350°F. Combine the first ingredients in a medium bowl until the melted butter is mixed throughout the crumbs. Press 2/3 of the mixture firmly into the bottom of an 8×8 pan and bake the crust for 8-10 minutes. Remove and cool completely.
• Place the butter into a medium bowl and beat with a hand or stand mixer until light and fluffy. Add in the cream cheese, beating until it’s smooth and there are no lumps. Add in the icing sugar slowly, beating in, until fully incorporated into the butter mixture.
• When the crust is completely cooled, spread the butter mixture on top.
• In a medium bowl, beat the whipping cream until stiff peaks form. Fold in the well drained crushed pineapple.
• Spoon the pineapple mixture on top of the butter layer, smoothing into an even layer. Sprinkle the rest of the graham crumb mixture on top. Cover the pan with plastic wrap.
• Refrigerate overnight for best results, or at least 4 hours if it’s for the same day.

Notes

This can be refrigerated for up to 2 days before serving.