🍍 Ingredients (serves 8–10)
Crust:
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2 cups graham cracker crumbs (or crushed digestive biscuits)
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½ cup unsalted butter, melted
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¼ cup sugar (optional, for extra sweetness)
Filling:
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1 package (8 oz) cream cheese, softened
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1 can (20 oz) crushed pineapple, well-drained (save a little juice if you like for flavor)
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1 cup powdered sugar
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1 tsp vanilla extract
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1 tub (8 oz) whipped topping (like Cool Whip) or 1 cup homemade whipped cream
Optional Topping:
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Extra crushed pineapple or pineapple tidbits
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Toasted coconut flakes or chopped nuts (pecans, walnuts)
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Whipped cream for garnish
👩🍳 Instructions
1. Make the Crust
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In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
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Mix until the crumbs are evenly coated and look like wet sand.
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Press firmly into the bottom of a 9×13-inch dish (or 8×8 for thicker layers).
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Refrigerate while preparing the filling.
2. Prepare the Filling
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In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
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Stir in drained crushed pineapple and vanilla extract.
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Gently fold in whipped topping until light and fluffy.
3. Assemble the Dessert
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Spread the pineapple cream mixture evenly over the chilled crust.
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Smooth the top with a spatula.
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Optional: sprinkle toasted coconut, nuts, or extra pineapple on top for texture.
4. Chill & Serve
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Cover and refrigerate for at least 4 hours (or overnight) to set and chill thoroughly.
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Slice into squares and serve cold.
💡 Tips
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Drain pineapple well: Too much juice will make the filling watery.
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Crust variation: Use vanilla wafers, Golden Oreos, or shortbread cookies for a twist.
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Extra tropical: Add ½ cup shredded coconut or a splash of coconut extract to the filling.
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Make ahead: This dessert keeps beautifully for up to 3 days in the fridge.
🥄 No-Bake Pineapple Cream Dessert is creamy, tangy, and sweet — a perfect, fuss-free dessert for holidays, picnics, or warm-weather days!
Would you like me to share a layered pineapple dream dessert version (with a fluffy pudding layer too)?
