This Pineapple Dessert will take you back to your Grandma's Kitchen
This dessert recipe is a pineapple dessert recipe that was popular in the 1950s. There’s nothing fancy or complicated about this pineapple dessert, so it's perfect when you need something easy to make. With juicy pineapple, fresh whipped cream, and sweet wafer cookies, this pineapple dessert is a light and refreshing treat. You'll want to give this retro dessert recipe a try; it’s sure to be a new family favorite. A note about this dessert recipe as it does contain raw eggs. The pineapple dessert comes from a time when food safety wasn’t as big of a concern as it is today. If you are worried about consuming raw eggs, you will find plenty of egg substitutions that you can use instead. If the use of raw eggs worries you, you can look to using pasteurized eggs. In the pasteurization process, the eggs are heated in their shells to a precise temperature for the exact amount of time that is needed to kill any bacteria or viruses that might be lurking inside of the egg. You will find pasteurized eggs (if they are available) right next to the regular eggs in your grocery store. Another option to replace the eggs is with egg substitutes. For this easy to make pineapple dessert you'll need vanilla wafers, crushed pineapple, whipping cream, sugar, eggs, and butter. You can crush the vanilla wafers into small pieces by placing the cookies into a ziplock bag, sealing the bag then hitting it lightly with my rolling pin. For the full step by step recipe you'll want to look on the One Good Thing by Jillee site.
Mayonnaise, Caesar salad dressing and hollandaise sauce, all contain raw eggs which may carry salmonella bacteria. Many people choose to use pasteurized eggs as a great product for anyone who's got special concerns about food safety. But not every grocery store carries these types of eggs. There is a company called Safest Choice that sells pasteurized eggs in grocery stores across the country, and they have a store locator to help you find any stores in your area that may carry them. Still, pasteurized eggs can provide peace of mind when it comes to food safety, especially when preparing dessert recipes and food ideas that call for uncooked eggs. And if you are cooking for young kids, the elderly, pregnant women, or anyone with a compromised immune system, the safety that you get with using pasteurized eggs might be worth the flavor trade-off.
There are pros and cons to using pasteurized eggs. Eggs carry salmonella, which is the leading cause of food poisoning that you will find in the United States. Cooking kills the salmonella bacteria that might be present in food, but that still leaves a couple of problems. Some recipes, such as eggnog, Caesar salad dressing, and hollandaise sauce, the recipes call for uncooked eggs. And even when preparing cooked eggs, you can run the risk of cross-contamination. A little speck of raw egg left behind on your hands or the cutting board, and it can be transferred to something else and ultimately make someone in the house sick. The solution instead, is to use pasteurized eggs. Pasteurized eggs are eggs that are gently heated in their eggshells, just enough to help kill the bacteria but not enough heat to cook the egg, which makes the eggs safe to use in any dessert recipe or food idea that calls for uncooked or partially cooked eggs.
You will find this pineapple dessert recipe on the One Good Thing by Jillee site. On the site, you will find dessert recipes,
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