Pink Cloud Delight
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Ruth | 📂 Category: Desserts A delightful layered dessert featuring a nutty crust, sweet cream cheese and pineapple filling, and a fruity cherry topping. Chill or freeze until set for a refreshing treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 20 mins | 2 hours | 12 servings |
🔪 Key Equipment
- Baking dish
- Mixing bowl
Ingredients
Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 1/2 sticks + 2 tbsp | Oleos | Softened |
| 1 1/2 cups | Flour | All-purpose |
| 2 tbsp | Sugar | Granulated |
| 3/4 cup | Pecans | Chopped |
Filling and Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can | Eagle Brand Milk | Sweetened condensed milk |
| 1 can | Crushed Pineapple | Drained |
| 1 can | Cherry Pie Filling | Ready-to-use |
| 1 large container | Cool Whip | Thawed |
| 1 cup | Pecans | For topping |
Instructions
Crust Preparation
- Preheat oven to 350°F.
- Cut 1 1/2 sticks + 2 tbsp oleos, 1 1/2 cups flour, and 2 tbsp sugar together until crumbly.
- Add 3/4 cup pecans and mix well.
- Spread mixture evenly on the bottom of a pan or baking dish.
- Bake for 20 minutes at 350°F until lightly golden. Remove and let cool completely.
Filling and Assembly
- When cool, mix together 1 can eagle brand milk, 1 can crushed pineapple, and 1 large cool whip.
- Spread the mixture over the cooled crust.
- Top with 1 can cherry pie filling and sprinkle 1 c pecans over the top.
- Chill in the refrigerator or freeze until set before serving.
💡 Make-Ahead & Storage: Can be prepared a day in advance and kept refrigerated, or frozen for longer storage.
Original Recipe Scan
