Description
This No-Bake Pineapple Cream Dessert is not only a crowd-pleaser but also a stress-free option for any host.
Ingredients
Scale
For the Crust:
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- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
For the Filling:
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- 8 oz cream cheese, softened
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- 3/4 cup confectioner’s sugar
- 8 oz tub whipped topping
- 14–16 oz large can crushed pineapple, drained
- 1/2 cup pineapple chunks
- 1/2 cup shredded coconut for topping
Equipment
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- 8 x 8-inch or 9 x 9-inch pan
- Mixing bowl
- Electric mixer or whisk
Instructions
Prepare the Crust:
- Mix the Ingredients: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture is well combined.
- Form the Crust: Press the mixture firmly into the bottom of your chosen pan, creating a smooth, even layer. Set aside as you prepare the filling.
Create the Filling:
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- Mix Cream Cheese and Sugar: In a large bowl, use an electric mixer to beat the softened cream cheese with the confectioner’s sugar until the mixture is smooth and creamy.
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- Add Whipped Topping: Gradually blend in the whipped topping until the mixture is thoroughly combined and smooth.
- Fold in Pineapple: Gently fold in the drained crushed pineapple, being careful not to deflate the mixture.
- Assemble: Spread the creamy filling evenly over your prepared crust. Sprinkle the pineapple chunks evenly across the top, then garnish with the shredded coconut.
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Chill: Refrigerate the dessert for at least 4 hours, though overnight is preferable to ensure everything sets perfectly.
- Prep Time: 20 minutes
- Cook Time: 4 hours or overnight
