Hard to believe we are already into July. Where has the time gone? It won’t be long and the 4th will be here and people will be dragging out their grills to celebrate the summer and Independance day with assorted grilled meats, veggie salads, and all sorts of refreshing offerings to beat the heat. One usually thinks of strawberries and blueberries, and watermelon for imbibing in on the 4th. But today, today I feel like maybe this year, it should be pineapple. For some reason pineapple sounds like the refreshing change that is needed for this year’s 4th, maybe even for the whole summer.

So turn off the oven, and embrace pineapples! Forget pineapple upside down cake and try it in salads, jell-os, sliced and on the grill, and in dreamy dessert concoctions.

Below is a recipe I came across on Facebook and saved, I would make a few changes such as doubling it for a 9 x 13-inch pan and I would simplify the recipe a bit more. I would mix the pineapple, cream cheese, whipped cream (or cool whip) powdered sugar (I would personally cut the amount of sugar down), etc. all into one mix and spread it on top of the graham cracker crust. Maybe even sprinkle on some toasted coconut or mix it with more pineapple with the whipped cream in another layer.

That is thing about recipes. They are all a little different, edited by each cook, changes made for dietary or personal preferences or experimented on until one’s taste buds are satisfied. And if you don’t even like pineapple, you could use another fruit, but seriously, give pineapple a chance!

Recipe from Facebook

PINEAPPLE DREAM DESSERT

2 1/2 cups graham crumbs (2 sleeves)

1/2 cup unsalted butter

2 cups of powdered sugar, sifted

1/2 cup unsalted butter, softened

4 oz cream cheese, softened

8 oz container Cool Whip

20 oz can crushed pineapple, drained well

Preheat oven to 300 F.

Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.

Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.

Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.