🛒 Ingredients
For the Creamy Pineapple Mousse:
- 1 package (8 oz) cream cheese, softened to room temperature
- 1 cup heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 can (20 oz) pineapple slices or tidbits, drained exceptionally well and patted dry (reserve a few slices for the top garnish!)
- 1 packet (approx. 2 ½ tsp) unflavored gelatin dissolved in 3 tbsp warm water or pineapple juice (to ensure a clean slice)
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
- 5 tbsp unsalted butter, melted
👩🍳 Instructions
Step 1: Prepare the Pan
Line a standard 9×5-inch loaf pan with plastic wrap, leaving plenty of overhang on the sides. This makes it incredibly easy to lift and unmold the cake later.
Step 2: Beat the Mousse Base
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fluffy and light. Stir in your dissolved gelatin mixture until uniform.
Step 3: Layer the Mousse & Fruit
Pour half of your creamy mousse mixture into the bottom of the prepared loaf pan. Arrange a generous layer of drained pineapple pieces right over the mousse, as shown in the video. Pour the remaining mousse over the pineapple and smooth it flat with a spatula.
Step 4: Add the Crust (On Top!)
In a small bowl, mix the graham cracker crumbs and melted butter until it feels like wet sand. Spread the crumbs evenly over the top layer of the mousse. Use an offset spatula or the flat bottom of a glass to firmly press the crust down.
Step 5: Chill and Invert
Pop the loaf pan into the refrigerator for at least 4 hours (or overnight) until fully set. When ready to serve, place a long serving platter over the top of the loaf pan, carefully flip it upside down, and lift the pan away. Gently peel off the plastic wrap to reveal a gorgeous, flawless mousse block with the golden crust perfectly at the bottom!
Step 6: Garnish and Serve
Pipe a few elegant swirls of whipped cream along the top spine of the cake. Cut your reserved pineapple slices into halves and press them into the whipped cream rosettes, finishing with a tiny sprig of fresh herbs for that high-end bakery look. Slice with a warm knife for beautiful, clean squares.