Here’s a No-Bake Pineapple Cream Dessert that’s cool, creamy, fruity, and super easy to make — perfect for summer, potlucks, or when you want a sweet treat without turning on the oven. It’s kind of like a pineapple lush dessert, with a graham cracker crust and layers of creamy pineapple filling.
🍍 No-Bake Pineapple Cream Dessert
📏 Yield: 9–12 servings
⏲ Total Time: 15 minutes + chill time (4 hours or overnight)
⭐ Ingredients
For the Crust:
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2 cups graham cracker crumbs
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½ cup (1 stick) unsalted butter, melted
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2 tbsp granulated sugar
For the Filling:
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1 (8 oz) block cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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1 tsp vanilla extract
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1 (20 oz) can crushed pineapple, well-drained
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1 ½ cups whipped topping (like Cool Whip)
OR ¾ cup heavy cream, whipped to stiff peaks
Optional Topping:
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Additional whipped topping
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Toasted coconut or chopped nuts
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Maraschino cherries or extra pineapple tidbits
🔪 Instructions
1. Make the Crust:
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In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
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Press into the bottom of a 9×9-inch or 9×13-inch baking dish.
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Place in the fridge while you prepare the filling.
2. Make the Filling:
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In a large bowl, beat softened cream cheese until smooth.
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Add sweetened condensed milk and vanilla. Beat until creamy.
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Stir in the well-drained crushed pineapple.
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Gently fold in whipped topping (or fresh whipped cream) until fully combined.
3. Assemble:
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Spread the pineapple cream mixture evenly over the crust.
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Smooth the top with a spatula.
4. Chill:
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Cover and refrigerate for at least 4 hours, preferably overnight, to set.
5. Serve:
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Top with more whipped topping, toasted coconut, pineapple, or cherries if desired.
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Slice and serve chilled.
💡 Tips & Variations
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Too soft? Add ½ packet (about 1 tsp) of unflavored gelatin dissolved in 2 tbsp warm water to help firm up the filling.
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Make it tropical: Add shredded coconut or diced mango to the filling.
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Use a cookie crust: Try crushed Nilla wafers, shortbread, or even coconut cookies instead of graham crackers.