no-bake pineapple cream dessert

No-Bake Pineapple Cream Dessert 🍍☁️

(Light, creamy, tropical, and ready in 20 minutes—no oven needed!)

Ingredients *(Serves 6-8)*

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tbsp melted butter

For the Cream Layer:

• 8 oz (225g) cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 (20 oz) can crushed pineapple, drained well (reserve juice)

• 1 (8 oz) tub whipped topping (like Cool Whip), thawed

Optional Toppings:

• Toasted coconut flakes

• Maraschino cherries

• Extra whipped cream

Instructions

1. Make the Crust:

   • Mix graham cracker crumbs, sugar, and melted butter.

   • Press firmly into an 8×8-inch or 9×9-inch dish. Chill 10 minutes.

2. Prepare the Cream Filling:

   • Beat cream cheese, powdered sugar, and vanilla until smooth.

   • Fold in ½ of the whipped topping until combined.

3. Add Pineapple:

   • Gently fold in the drained crushed pineapple.

   • If mixture seems thick, add 1–2 tbsp of reserved pineapple juice.

4. Assemble:

   • Spread cream-pineapple mixture over the crust.

   • Top with remaining whipped topping.

5. Chill & Serve:

   • Refrigerate at least 2 hours (or overnight) until set.

   • Garnish with toasted coconut, cherries, or pineapple chunks.

Pro Tips

• Drain pineapple thoroughly to prevent a soggy crust.

• For a lighter version, use Neufchâtel cheese and light whipped topping.

• Toast coconut in a dry skillet over low heat for 2–3 minutes for extra flavor.

Variations

• Piña Colada Style: Add ½ cup coconut cream to the filling and use coconut graham crackers for the crust.

• Layered Parfaits: Layer crust and filling in individual glasses.

• Vegan Option: Use vegan cream cheese, coconut whipped cream, and vegan butter.

“Tropical, creamy, and impossibly easy—a taste of sunshine in every bite!” 🌞

(Store covered in the fridge for up to 3 days.)