Here’s a simple, creamy No-Bake Pineapple Cream Dessert It’s light, refreshing, and perfect when you don’t want to turn on the oven.
No-Bake Pineapple Cream Dessert
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar (optional)
Cream Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, very well drained
- 1 tub (8 oz) whipped topping (or 1½ cups homemade whipped cream)
Optional Toppings
- Extra whipped topping
- Toasted coconut
- Chopped nuts
- Pineapple chunks or cherries
Directions
1. Make the Crust
- In a bowl, mix:
- Graham cracker crumbs
- Melted butter
- Sugar (if using)
- Press the mixture firmly into the bottom of an 8×8-inch dish or pie dish.
- Place in the refrigerator to chill while you make the filling.
2. Prepare the Filling
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract.
- Beat until fully combined and fluffy.
3. Add Pineapple
- Gently fold in the crushed pineapple.
- Make sure the pineapple is very well drained to prevent a watery dessert.
4. Fold in Whipped Topping
- Carefully fold in the whipped topping until smooth and light.
- Do not overmix.
5. Assemble
- Spread the pineapple cream mixture evenly over the chilled crust.
- Smooth the top with a spatula.
6. Chill
- Cover and refrigerate for at least 4 hours (overnight is best).
- This helps it set and improves flavor.
Serving
- Slice and serve cold.
- Add optional toppings just before serving.
Tips
- For extra tang, add 1–2 tablespoons pineapple juice or a little lemon zest.
- Want individual servings? Assemble in cups or jars.
- This dessert keeps well in the fridge for up to 3 days.
If you want a lighter version, no-crust option, or a coconut-pineapple twist, I can help with that too 😊