This No-Bake Pineapple Cream Dessert is a refreshing, creamy, and tropical treat that’s perfect for any occasion. With a buttery graham cracker crust, a luscious pineapple-infused cream filling, and a sprinkle of shredded coconut for added texture, it’s a delightful no-bake dessert that’s easy to make and even easier to enjoy. Chill it in the fridge and let the flavors meld together for a taste of paradise!
📋 Ingredients
FILLING
- 8 oz softened cream cheese
- 8 oz tub whipped topping (such as Cool Whip)
- 14–16 oz large can crushed pineapple, drained
- ¾ cup confectioner’s sugar
- ½ cup pineapple chunks (for topping)
- ½ cup shredded coconut (for topping)
CRUST
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup butter, melted
👩🍳 Instructions
Step 1: Prepare the Crust
- In a medium bowl, mix the graham cracker crumbs and sugar until well combined.
- Add the melted butter and stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of an 8×8-inch or 9×9-inch pan to form an even crust. Use the back of a spoon or your fingers to smooth it out.
Step 2: Make the Filling
- In a large mixing bowl, beat the softened cream cheese and confectioner’s sugar together using a hand mixer or whisk until smooth and creamy.
- Gently fold in the whipped topping until fully incorporated and the mixture is light and fluffy.
- Stir in the drained crushed pineapple , ensuring it’s evenly distributed throughout the filling.
Step 3: Assemble the Dessert
- Spread the pineapple cream filling evenly over the prepared graham cracker crust, smoothing the top with a spatula.
- Decorate the top with pineapple chunks and sprinkle generously with shredded coconut for a tropical finish.
Step 4: Chill
- Cover the dessert with plastic wrap and refrigerate for at least 4 hours , but preferably overnight, to allow the flavors to meld and the dessert to set properly.
Step 5: Serve
- Slice into squares and serve chilled. Enjoy the creamy, tropical goodness of this no-bake delight!
Tips for Success
- Drain the Pineapple Well: To prevent the filling from becoming too watery, make sure to drain the crushed pineapple thoroughly using a fine-mesh strainer or paper towels.
- Whipped Topping Alternatives: If you prefer homemade whipped cream, whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form and use it in place of the store-bought whipped topping.
- Crust Variations: For a nutty twist, add finely chopped macadamia nuts or almonds to the graham cracker crust.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days . Avoid freezing, as the texture of the filling may change.
- Make Ahead: This dessert is perfect for making ahead of time—prepare it the night before serving for stress-free entertaining.
Why You’ll Love This Recipe
This No-Bake Pineapple Cream Dessert is a tropical dream come true. The buttery graham cracker crust provides a satisfying crunch, while the creamy pineapple filling delivers a burst of sweet, tangy flavor. Topped with juicy pineapple chunks and a sprinkle of shredded coconut, it’s a refreshing and indulgent treat that’s perfect for warm weather or anytime you’re craving a taste of the tropics. Best of all, it requires no baking, making it a quick and easy dessert that’s sure to impress. Dive into this creamy, dreamy dessert and let the flavors transport you to paradise!
