This is another recipe from my first cookbook that has stood the test of time. It is memorable—not only because it’s delicious, easy, presents beautifully and everyone seems to want the recipe—but for an additional unforgettable reason for me.
I was appearing on a live nationally syndicated television show airing all over the country and decided to feature this favorite of mine. The dessert is prepared in a springform pan, which means at serving time you remove the sides of the pan and place the metal bottom holding this lovely dessert on your serving platter. I decided to use a crystal pedestal cake stand. When I picked up the pedestal part and whirled around to show “my masterpiece” to the camera, the entire dessert flew off the platter and flopped onto the floor in a huge gloppy mess. (Seeing the ingredients—you can guess what it looked like.) Throughout the rest of the entire show, the producers kept returning to the shot of what I had prepared, especially for them…piled up on the floor.
Television keeps you humble.
Here’s the simple, but spectacular Holiday Delight Dessert (or anytime, really).
2 cups whipping cream
8 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla
8 ounces crushed pineapple, well-drained
2 packages ladyfingers
Fresh seasonal fruit or canned pie filling
In a large bowl, whip the cream and set aside. In another large bowl, beat together the cream cheese, powdered sugar and vanilla. Fold in the pineapple and whipped cream. Line a springform pan with split ladyfingers. Pour in the whipped cream filling. Chill for several hours. Cover with fresh fruit or canned pie filling. I use cherry pie filling during Christmas holidays, blueberry in the spring and fresh fruit in the summer. Serves 10.
For more information on Barbara McKay, visit her lifestyle blog, SimplyBarbaraMckay.com.