Easy 3-Layer Pineapple Bliss Bars Recipe (No Soggy Crust!)
The ultimate easy 3-layer pineapple bliss bars! Featuring a buttery shortbread crust, sweet tangy pineapple filling, and fluffy cream topping. No soggy crust!
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 1/2 cup granulated sugar for crust, plus 3/4 cup (for filling)
- 16 oz brick cream cheese softened
- 2 large eggs
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups canned crushed pineapple well-drained
- 2 cups whipped topping or fresh whipped heavy cream
Instructions
- Combine flour, butter, and sugar into coarse crumbs, press into a parchment-lined pan, and blind-bake until golden.
- Beat cream cheese with sugar, eggs, lemon juice, and vanilla until smooth.
- Fold in well-drained crushed pineapple.
- Pour filling over the warm crust and bake until just set with a slight jiggle.
- Cool completely, then chill for at least 2 hours.
- Spread whipped topping over the chilled filling, then slice using the parchment sling method.
Notes
- Double-drain the crushed pineapple thoroughly to prevent a soggy crust.
- Always blind-bake the shortbread crust before adding the filling.
- Use the parchment paper sling to lift the bars out cleanly for neat, easy slicing.