This Creamy Pineapple Dessert is a showstopper, perfect for any occasion where you want to impress with something sweet and refreshing. With a no-bake base, creamy pineapple filling, and a crunchy cookie layer, it’s the ultimate dessert to enjoy during the holidays or any time of year. The combination of tropical pineapple, smooth ricotta, and light whipped cream makes each bite a burst of delicious flavor, while the white chocolate and coconut in the base add an extra layer of richness. Whether you’re hosting a Christmas party, a birthday, or a family gathering, this dessert is sure to delight everyone at the table.

Ingredients:

For the Base:

• 7 ounces (200 g) milk cookies or Maria cookies – Choose your favorite cookies for a buttery, crunchy base.
• 5 1/2 tablespoons (80 g) melted butter – Helps bind the cookie crumbs together.
• 2.8 ounces (80 g) white chocolate – Adds richness and smoothness.
• 3 tablespoons shredded coconut – Gives the base a tropical flavor and texture.

For the Cream Filling and Decoration:

• 2 egg yolks – Creates a rich, smooth texture in the cream.
• 7 ounces (200 g) canned pineapple (with syrup) – The star of the dessert, providing a sweet and tangy tropical flavor.
• 2.8 ounces (80 g) sweetened condensed milk – Adds sweetness and a creamy consistency.
• 2.8 ounces (80 g) ricotta cheese – Gives the cream a rich, velvety texture.
• 1/2 cup (100 ml) whipped cream – Lightens up the cream mixture, adding smoothness.
• 1 teaspoon vanilla sugar or liquid vanilla extract – For a touch of aromatic sweetness.
• 3 tablespoons cornstarch – Helps thicken the pineapple cream.
• Juice of 1 lemon – Adds a fresh, zesty note and balances the sweetness of the dessert.
• Ground cinnamon or cocoa powder (optional) – For a decorative touch and extra flavor.

Instructions:

Step 1: Make the Pineapple Cream

1. Prepare the Pineapple: Drain the canned pineapple, reserving the syrup for later. Chop the pineapple into small pieces and blend it with the syrup using an immersion blender until smooth. Alternatively, use a regular blender and transfer the mixture to a saucepan.
2. Cook the Cream: In a separate bowl, whisk together 2 egg yolks, vanilla sugar, and cornstarch. Add this mixture to the pineapple puree in the saucepan. Cook over low heat, stirring constantly, until the cream thickens. Once it reaches a pudding-like consistency, remove it from the heat and let it cool. Transfer to a container and cover with plastic wrap to prevent a skin from forming.

Step 2: Prepare the Cookie Base

1. Crush the Cookies: Place the milk cookies in a food processor and pulse until finely ground. If you don’t have a food processor, place the cookies in a zip-lock bag and crush them with a rolling pin.
2. Combine with Butter and Coconut: Add shredded coconut, melted white chocolate, and melted butter to the crushed cookies. Stir well until the mixture is evenly combined and has a slightly wet, crumbly texture.
3. Press into Pan: Press a portion of this cookie mixture into the bottom of a rectangular pan or glass dish to form a firm base layer. Set aside the remaining mixture for later layers.

Step 3: Make the Creamy Ricotta Mixture

1. Mix the Cream: In a separate bowl, whisk together sweetened condensed milk, ricotta cheese, and the juice of 1 lemon until smooth and thickened.
2. Add Whipped Cream: Gently fold in the whipped cream to lighten the mixture, making it airy and fluffy.

Step 4: Assemble the Dessert

1. Layer the Cream: Start by spreading a generous layer of the pineapple cream over the cookie base. Use a spatula or piping bag for a smooth, even layer.
2. Add Cookie Crumbs: Sprinkle a portion of the reserved cookie crumbs on top of the pineapple cream layer.
3. Repeat the Layers: Add another layer of the pineapple-ricotta cream mixture, followed by another layer of the cookie crumbs. Repeat this until all layers are used up, finishing with a layer of the pineapple cream on top.
4. Decorate: Use a piping bag to pipe decorative swirls on the top layer. Optionally, sprinkle ground cinnamon or cocoa powder over the top for a festive touch.

Step 5: Chill and Serve

1. Refrigerate: Refrigerate the dessert for at least 1 hour, or preferably 4 hours, to allow the flavors to meld together and for the layers to set.
2. Serve: Slice and serve chilled, enjoying the refreshing, creamy, and crunchy layers of this tropical treat.

Tips & Variations:

• Substitute the Pineapple: If you prefer, use canned peaches or mangoes instead of pineapple for a different tropical flavor.
• Add a Nutty Twist: For added texture, sprinkle chopped nuts like almonds or walnuts between the layers.
• Use Other Cookies: You can swap out the milk cookies for graham crackers, digestive biscuits, or shortbread for a different flavor.
• Decorative Toppings: Garnish the top with toasted coconut, chocolate shavings, or a few pineapple chunks for extra flair.

Serving Suggestions:

This Creamy Pineapple Dessert is perfect for Christmas gatherings, Easter celebrations, or any warm-weather party. It pairs beautifully with fresh tropical fruits or a cup of chilled iced tea. It’s an ideal choice for a refreshing dessert that’s not too heavy, but still indulgent enough to satisfy your sweet tooth!

Yield:
Serves 8-10 people

Enjoy this no-bake, easy-to-make dessert with your friends and family for a refreshing, tropical treat that’s perfect for any occasion!