Description
This light and refreshing no-bake pineapple cream dessert is the perfect treat for a hot day. It’s made with layers of creamy whipped topping, crushed pineapple, and a buttery graham cracker crust. This easy-to-make dessert requires no oven time and is a sweet and tangy delight for any occasion!
Ingredients
Units
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 (8 oz) container whipped topping (like Cool Whip)
- 1 (20 oz) can crushed pineapple, drained
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined. Press the mixture into the bottom of a 9×13 inch baking dish to form an even layer. Place in the fridge to set while preparing the filling.
- Make the cream filling: In a separate large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add in the vanilla extract and fold in the whipped topping.
- Assemble the dessert: Spread half of the cream mixture over the chilled graham cracker crust. Then, evenly spread the drained crushed pineapple over the cream layer. Top with the remaining cream mixture, spreading it evenly over the pineapple.
- Chill and serve: Refrigerate the dessert for at least 4 hours, or until set. Slice into squares and serve chilled.
Notes
- For a firmer crust, you can bake the graham cracker layer at 350°F (175°C) for 10 minutes, but this step is optional since it’s a no-bake dessert.
- You can garnish the top with additional crushed pineapple or shredded coconut for an extra tropical twist.