🍍 No-Bake Pineapple Cream Dessert
Ingredients:
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 (optional)
Filling:
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1 (8 oz) package 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 (8 oz) container whipped topping (like Cool Whip), thawed
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1 (20 oz) can crushed pineapple, well-drained
Topping (optional):
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Additional whipped topping or Cool Whip
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Toasted coconut flakes or extra crushed pineapple for garnish
Instructions:
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Make the crust:
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In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
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Press mixture firmly into the bottom of a 9×13-inch baking dish (or a square 8×8 dish for a thicker dessert).
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Chill in the fridge while you prepare the filling.
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Make the filling:
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In a large bowl, beat the cream cheese until smooth.
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Add sweetened condensed milk and vanilla extract; mix until fully combined.
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Gently fold in the whipped topping until smooth.
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Fold in the well-drained crushed pineapple (press out as much liquid as possible to avoid a soggy dessert).
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Assemble the dessert:
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Spread the pineapple cream filling evenly over the chilled crust.
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Smooth the top and optionally add a thin layer of whipped topping.
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Chill:
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Refrigerate for at least 4 hours, preferably overnight, until fully set.
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Garnish and serve:
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Top with toasted coconut, crushed pineapple, or maraschino cherries before serving if desired.
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Slice and enjoy cold!
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💡 Tips:
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For a tropical twist, add a little shredded coconut to the filling.
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Want to make it in individual servings? Layer in jars or cups for a fun, portable dessert.
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Store leftovers in the fridge—lasts 3–4 days covered.
Would you like a version with a cookie crust or served in a trifle dish?