No Bake Pineapple Cream Dessert
A creamy, tropical no bake dessert with graham cracker crust, whipped pineapple filling, and coconut topping. Perfect for summer gatherings and potlucks.
Equipment
- 9x9 inch baking dish
- Mixing bowls
- Electric mixer
- Spatula
Ingredients
- 1 1/2 cups graham cracker crumbs about 12 full sheets
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 20-ounce can crushed pineapple well drained
- 1 8-ounce container whipped topping thawed
- 1/4 cup shredded coconut for garnish, optional
- fresh pineapple chunks for topping, optional
Instructions
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until crumbs are evenly moistened. Press mixture firmly into the bottom of a 9x9 inch baking dish. Refrigerate while preparing filling.
- In a large bowl, beat softened cream cheese and powdered sugar with an electric mixer until completely smooth and fluffy, about 2-3 minutes.
- Gently fold in whipped topping until mixture is light and airy. No overmixing.
- Drain crushed pineapple thoroughly in a fine mesh strainer. Press with paper towels or clean kitchen cloth to remove excess liquid. Fold drained pineapple into cream mixture until evenly distributed.
- Spread pineapple cream filling evenly over chilled crust. Smooth top with spatula. Sprinkle with shredded coconut and fresh pineapple chunks if using.
- Cover dish tightly with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
- Drain pineapple very well to prevent runny filling
- Let cream cheese soften to room temperature before beating to avoid lumps
- Chill thoroughly for clean slices
- For chocolate variation, use Oreo crumbs instead of graham crackers