No-Bake Pineapple Cream Dessert (Light, Creamy & Easy)
A cool, fluffy layered dessert with a buttery graham crust, creamy pineapple filling, and whipped topping. Perfect for summer gatherings or when you donβt want to turn on the oven!
Serves: 9β12
Chill Time: 4 hours (or overnight)
π Ingredients
πͺ Crust
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2 cups graham cracker crumbs
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Β½ cup (115g) unsalted butter, melted
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2 tbsp granulated sugar
π Creamy Pineapple Layer
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8 oz (225g) cream cheese, softened
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ΒΎ cup (150g) powdered sugar
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1 tsp vanilla extract
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1 (20 oz) can crushed pineapple, well drained
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1 cup heavy whipping cream (or 1Β½ cups whipped topping)
βοΈ Topping
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1β2 cups whipped topping
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Toasted coconut or chopped pecans (optional)
π©βπ³ Instructions
Step 1: Make the Crust
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Mix graham crumbs, sugar, and melted butter until evenly combined.
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Press firmly into a 9Γ9 or 9Γ13 dish.
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Chill in refrigerator for 20β30 minutes to set.
Step 2: Prepare the Cream Layer
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Beat cream cheese until smooth and fluffy.
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Add powdered sugar and vanilla; mix well.
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Fold in the well-drained crushed pineapple.
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In a separate bowl, whip heavy cream to stiff peaks.
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Gently fold whipped cream into pineapple mixture until light and creamy.
Step 3: Assemble
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Spread pineapple cream mixture evenly over chilled crust.
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Top with whipped topping.
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Sprinkle coconut or pecans if desired.
Step 4: Chill
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Cover and refrigerate at least 4 hours (overnight is best for clean slices).
β¨ Optional Variations
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Add a layer of vanilla pudding between crust and pineapple layer
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Mix in shredded coconut for a tropical twist
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Add crushed vanilla wafers to the crust
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Fold in chopped strawberries for extra flavor
π§ Storage
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Refrigerate up to 4 days
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Do not freeze (texture may change)
π‘ Tips for Success
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Drain pineapple very well to avoid a watery filling.
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Use full-fat cream cheese for the creamiest texture.
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Chill long enough so layers fully set before slicing.
If you’d like, I can also give you:
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π Cherry pineapple version
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π Pineapple banana version
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π₯₯ Hawaiian coconut cream version
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π§ Individual dessert cups version
Just tell me π
