Baking with B: 7 Days of Christmas Treats: Pineapple Log


Sometimes you don’t know how a recipe turns out and you just have to go for it. Vanilla, pineapple and cream cheese don’t necessarily sound like the most appealing flavors individually, but when they come together in this chewy little number the result tastes like piña colada-flavored fudge. It’s more sweet than fruity, and you can’t taste the cream cheese at all.

Just because a recipe turns out surprisingly good doesn’t mean it’s also surprisingly easy. Sometimes these no-bake recipes require following instructions to the letter, so here’s a few words from the wise:

  • Do make sure your cream cheese is at room temperature before even attempting to beat. You may want to try breaking it up in cubes first to make your life easier, or even better, use a beater with a paddle attachment to make the cream cheese light and fluffy.
  • Don’t buy vanilla wafers thinking you can make your own vanilla wafer crumbs as easily as you can with graham crackers. They’re tough to crumble on their own without a food processor, and the recipe requires the crumbs be superfine for the best blending.
  • Do drain the pineapple within an inch of its life. The recipe does not require the extra moisture and adding too much icing sugar to compensate can turn these cookies very sweet, very quickly.
  • Don’t cut your marshmallows without a glass of cold water by your side for rinsing off your scissors. The marshmallows will get sticky and end up gumming up the blades of your scissors when you cut them. (Maybe some brave soul will attempt this recipe with marshmallow fluff and let me know what they think?)

Try this recipe if you dare- and if you want a little taste of the tropical this holiday season, I definitely think it’s worth the risk!

Pineapple Log (makes approximately 48 slices)

4 oz. cream cheese

2 1/2 c. icing sugar

1 c. vanilla wafer crumbs

1/4 tsp salt

1/2 c. crushed pineapple, drained

1/2 c. tiny colored marshmallows, cut into quarters (use scissors)

shredded coconut

Beat cheese until smooth. Add sugar, crumbs, salt and pineapple. After mixing together well, if this seems very soft, work more crumbs or icing sugar into the batter keeping in mind that it won’t get much firmer when chilled. The amount extra that you will need depends on how well you drained the pineapple. Now mix in the marshmallows. Shape into log and roll in shredded coconut. Chill. Slice to serve.

Happy baking!



Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

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