A refreshing and easy-to-make no-bake dessert featuring a creamy pineapple filling on a graham cracker crust.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:4 hours 20 minutes
Yield:9 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
8 oz (225 g) cream cheese, softened
8 oz tub whipped topping (like Cool Whip)
14–16 oz can crushed pineapple, drained
3/4 cup confectioner’s (powdered) sugar
1/2 cup pineapple chunks
1/2 cup shredded coconut (for topping)
Instructions
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well blended and the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9×9-inch or 8×8-inch square dish to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in the whipped topping until well combined. Stir in the drained crushed pineapple and pineapple chunks. Mix lightly — don’t overmix, to keep it fluffy.
Spread the pineapple cream mixture evenly over the chilled crust. Sprinkle the shredded coconut evenly on top for a tropical finish. Cover and refrigerate for at least 4 hours or overnight to set.
Slice into squares and serve chilled. Optional: Add extra pineapple chunks or a dollop of whipped cream on top before serving.
Notes
For a more intense pineapple flavor, use fresh pineapple chunks.
Make sure to drain the crushed pineapple well to avoid a watery filling.
This dessert can be made a day in advance for convenience.