Description
This no-bake pineapple cream dessert is light, creamy, and bursting with tropical flavor. With a buttery graham cracker crust, tangy pineapple cream cheese filling, and fluffy whipped topping, it’s the perfect make-ahead treat for warm days, holidays, or potlucks.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
- For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 can (20 oz) crushed pineapple, drained
- 8 oz whipped topping (or 1 cup homemade whipped cream)
- Optional: 1 tsp vanilla extract, ½ cup shredded coconut
- For the topping (optional):
- Additional crushed pineapple
- Chopped pecans or coconut flakes
- Whipped cream for garnish
Instructions
-
Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×13-inch baking dish. Chill while making the filling.
-
In a bowl, beat cream cheese and powdered sugar until fluffy.
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Stir in well-drained pineapple and fold in whipped topping until smooth.
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Spread the filling over the chilled crust.
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Top with crushed pineapple, whipped cream, or chopped pecans if desired.
-
Chill for at least 4 hours or overnight before slicing and serving.
Notes
- For extra texture and flavor, add shredded coconut or a splash of vanilla to the filling.
- Use well-drained pineapple to avoid a watery dessert.
- Easily customizable with mandarin oranges, bananas, or other soft fruit.
- Can be made into individual cups or mini cheesecakes.
