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Pineapple Delight Recipe
If you’re craving a cool, creamy, no-bake treat that tastes like sunshine in a pan, this Pineapple Delight Recipe is about to become your new go-to dessert.
What Is Pineapple Delight, Anyway?
Let me explain. This Pineapple Delight Recipe is an old-fashioned, layered, refrigerator pineapple dessert with a buttery graham cracker crust, a fluffy cream cheese layer, and a sweet, fruity topping made with crushed pineapple and whipped topping. It’s the kind of easy pineapple dessert that shows up at church potlucks, family reunions, and summer cookouts—and somehow, the pan always comes back empty.
I first had a version of this creamy pineapple dessert at a neighbor’s Fourth of July party in the late 90s. You know the kind of gathering—kids running through sprinklers, dads hovering around the grill, and a long table of salads and “mystery” casseroles. Someone brought this pineapple cool whip dessert, and I remember thinking, “Where has this been all my life?” It was light but rich, tropical but comforting. I went home with the recipe scribbled on the back of a paper plate.
Over the years, I’ve tweaked that original pineapple dessert recipe to suit my family. I made the graham cracker crust a bit thicker (my husband is a crust guy), lightened up the filling just a bit, and made sure it set up nicely for clean slices. This version is the one my grown kids still ask for when they come home, especially when the weather gets warm. Honestly, it tastes like summer vacation in dessert form.
This no bake pineapple dessert is perfect when you don’t want to turn on the oven, when you need something you can make ahead, or when you’re feeding a crowd. It’s an excellent pineapple family dessert for holidays, cookouts, and especially potlucks. And because it keeps well in the fridge, it’s also one of my favorite refrigerator pineapple dessert recipes to prep the day before.
If you enjoy graham cracker crust desserts, creamy textures, and bright pineapple flavor, this Pineapple Delight Recipe will fit right into your regular dessert rotation.
Why You’ll Love This Pineapple Delight Recipe
- No oven needed – this is a true no bake pineapple dessert (perfect for hot summer days).
- Crowd-pleaser – it’s a classic pineapple potluck dessert that disappears fast at parties.
- Make-ahead friendly – it needs chill time, so you can prepare it the night before and forget about it.
- Simple ingredients – pantry staples like graham crackers, butter, cream cheese, and crushed pineapple.
- Light yet indulgent – creamy pineapple dessert layers that feel rich but not heavy.
- Easy to transport – sets up in a 9×13 dish, ideal for family gatherings and church socials.
- Customizable – endless variations to fit gluten-free, lighter, or more indulgent preferences.
- Kid-friendly – both in taste and in the actual making; kids can help with mixing and pressing the crust.
- Great year-round – a refreshing summer pineapple dessert, but cheerful enough for Easter and Christmas too.
Ingredients You’ll Need
Here’s everything you need for this pineapple cream cheese dessert. I’ll list a few helpful notes and substitutions in parentheses.
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- (About 14–16 full sheets graham crackers; use gluten-free graham crackers for a GF version.)
- 1/2 cup (1 stick) unsalted butter, melted
- (Salted butter works too; just reduce or skip any extra salt.)
- 1/4 cup granulated sugar
- (Adds a little crunch and helps the crust hold together.)
For the Cream Cheese Layer
- 8 ounces cream cheese, softened to room temperature
- (Full-fat gives the best creamy texture; light cream cheese works if you prefer.)
- 1/2 cup powdered sugar
- (Sifts in smoothly and keeps the filling light.)
- 1 teaspoon pure vanilla extract
- 1 container (8 ounces) whipped topping, thawed
- (Like Cool Whip; you can also use about 2 cups lightly sweetened whipped cream.)
For the Pineapple Layer
- 1 can (20 ounces) crushed pineapple, well drained
- (This is a classic crushed pineapple dessert ingredient—press out extra juice so it’s not watery.)
- 1 package (3.4 ounces) instant vanilla pudding mix
- (Make sure it’s instant, not cook-and-serve.)
- 1 cup cold whole milk
- (2% works; whole milk makes the topping extra creamy.)
- 1 container (8 ounces) whipped topping, thawed
- (This makes the pineapple whipped topping dessert layer nice and fluffy.)
For Garnish (Optional but Lovely)
- 2–3 tablespoons graham cracker crumbs (reserved or extra)
- A few maraschino cherries or pineapple tidbits
- Toasted coconut flakes (for a tropical touch)
Ingredient Tips
- Cream cheese: Let it sit out at room temperature for at least 30 minutes; soft cream cheese blends smoothly and avoids lumps.
- Whipped topping: Thaw it in the fridge, not on the counter. Cold but soft is what you want for an airy texture.
- Crushed pineapple: After draining, press it gently with the back of a spoon in a strainer. Extra liquid can make your pineapple layered dessert runny.
- Graham crackers: A food processor makes quick crumbs, but a zip-top bag and rolling pin work just fine (and it’s a good stress reliever).
Step-by-Step Directions (No Stress, Just Layers)
-
Prepare your pan.
Lightly grease a 9×13-inch baking dish with a little butter or cooking spray. This keeps the buttery graham cracker crust from sticking when you slice. -
Make the graham cracker crust.
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until everything looks like damp sand. If it seems too dry, sprinkle in another tablespoon of melted butter. The mixture should hold together when you press it between your fingers. -
Press the crust into the dish.
Pour the crust mixture into the prepared pan. Use your hands or the bottom of a flat measuring cup to press it firmly and evenly into the bottom. Press well around the edges—this helps create a sturdy base for your pineapple layered dessert. -
Chill the crust.
Slide the pan into the fridge for at least 15–20 minutes while you prepare the rest. A chilled crust sets up and doesn’t crumble as easily when you slice the finished dessert. -
Mix the cream cheese layer.
In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer (or stand mixer) until smooth and creamy, about 1–2 minutes. Add the vanilla and beat again. You want no visible lumps here—take a moment to scrape down the sides of the bowl. -
Fold in whipped topping.
Gently fold 8 ounces of whipped topping into the cream cheese mixture using a spatula. Use a light hand; you’re trying to keep this layer fluffy. This becomes that lovely, creamy middle you expect from a pineapple cream cheese dessert. -
Spread the cream cheese layer.
Remove the chilled crust from the fridge and spread the cream cheese mixture evenly over the crust. Smooth the top with an offset spatula or the back of a spoon. Return the pan to the fridge while you work on the pineapple topping. -
Prepare the pineapple pudding mixture.
In a separate bowl, whisk the instant vanilla pudding mix and cold milk together for 1–2 minutes, until slightly thickened. Fold in the drained crushed pineapple. It will be thick and spoonable—if it looks too runny, let it sit for 3–5 minutes so the pudding can firm up. -
Add the final whipped layer.
Fold in the remaining 8 ounces of whipped topping until the mixture is pale yellow, fluffy, and well combined. This is the crowning glory of your pineapple whipped topping dessert. -
Layer on the pineapple topping.
Gently spread the pineapple-pudding-whipped topping mixture over the cream cheese layer. Take your time so you don’t disturb the layer underneath. Use long strokes with your spatula for an even finish. -
Garnish and chill.
Sprinkle extra graham cracker crumbs over the top. Add a few cherries or pineapple tidbits if you like a retro look. Cover the dish tightly with plastic wrap or a lid. -
Refrigerate until set.
Chill the dessert for at least 4 hours, or overnight for best results. This rest time lets all the layers firm up and the flavors blend. When you’re ready to serve, cut into squares with a sharp knife, wiping the blade between cuts for neat slices.
Servings & Timing
- Yield: About 12–16 servings, depending on how large you cut the squares
- Prep Time: 20 minutes
- Chill Time: At least 4 hours (overnight is even better)
- Total Time: About 4 hours 20 minutes, most of it hands-off chilling time
So yes, this pineapple refrigerator dessert takes some patience, but the actual “you in the kitchen” time is short and sweet.
Fun Variations on This Pineapple Delight Recipe
You know what? Once you master the basic method, this easy pineapple dessert is so easy to customize. Here are some ideas:
- Coconut Pineapple Delight – Stir 1/2 cup toasted coconut into the cream cheese layer and sprinkle extra on top for a true tropical twist.
- Strawberry-Pineapple Layered Dessert – Fold 1 cup chopped fresh strawberries into the pineapple layer for a fruitier bite and pretty color.
- Gluten-Free Version – Use gluten-free graham crackers for the crust and check that your pudding mix is gluten-free.
- “Lighter” Pineapple Delight – Use light cream cheese, sugar-free pudding, and light whipped topping; the texture is still creamy, just a bit less rich.
- Nutty Crust Dessert – Add 1/2 cup finely chopped pecans or walnuts to the graham cracker crust for extra crunch.
- Pineapple Cheesecake Dessert – Double the cream cheese layer and reduce the top whipped layer for a more cheesecake-forward treat.
How to Store, Freeze, and Make Ahead
Storing in the Fridge
- Cover the pan tightly with plastic wrap or a lid.
- Keep in the refrigerator for up to 4–5 days.
- The crust will soften slightly over time, but the flavors get even better after the first day.
Freezing This Dessert
- Yes, you can freeze this crushed pineapple dessert.
- For best results, chill it first so it sets, then wrap the entire pan in plastic wrap and foil.
- Freeze for up to 1 month.
- Thaw overnight in the fridge—don’t thaw at room temperature, or it may get watery.
Make-Ahead Tips
- This is a wonderful make-ahead pineapple potluck dessert.
- Make it the day before your event and let it chill overnight.
- If you’re preparing it more than one day ahead, assemble everything except any fresh fruit garnishes; add those right before serving so they stay bright and pretty.
Notes from My Kitchen (Little Things That Make It Better)
- Drain that pineapple well. This is the number one key for avoiding a soupy topping. After you think it’s drained, give it one more press in the strainer.
- Soft cream cheese is non-negotiable. Cold cream cheese leads to little lumps in that creamy middle layer. If you forget to take it out, unwrap it, cut it into cubes, and let it sit for 10–15 minutes on the counter.
- Chill time equals clean slices. If you’re planning to serve neat squares for a party, let it chill overnight. For family snacks where no one cares about perfect edges, 4 hours is usually fine.
- Use a hot knife. Run your knife under hot water, dry it, then slice. It glides through those creamy layers and keeps your pineapple layered dessert looking sharp.
- Taste and adjust sweetness. If you like your desserts less sweet, you can cut the powdered sugar in the cream cheese layer down to 1/3 cup.
- Data from my own readers. Every summer, my pineapple dessert recipes get almost double the traffic compared to winter months—this style of refrigerator pineapple dessert is truly seasonal comfort food. That’s why I love having this Pineapple Delight Recipe in my back pocket for warm-weather gatherings.
Frequently Asked Questions about This Pineapple Dessert Recipe
1. Why is my Pineapple Delight watery or runny?
Usually it’s because the crushed pineapple wasn’t drained well enough or the dessert didn’t chill long enough. Next time, press more liquid out of the pineapple and give it a full overnight chill.
2. Can I use fresh pineapple instead of canned?
Yes, but it needs to be very finely chopped and well drained, and it should be quite ripe and sweet. Also remember: fresh pineapple can sometimes keep gelatin-based desserts from setting, but in this recipe with pudding, it usually works fine.
3. Can I substitute real whipped cream for Cool Whip or other whipped topping?
You can. Whip heavy cream with a little powdered sugar and vanilla until soft peaks form. Use about 4 cups whipped cream total to replace the two containers of whipped topping.
4. How do I make this a smaller dessert for a small family?
Halve the entire recipe and assemble it in an 8×8-inch or 9×9-inch pan. Chill time stays about the same.
5. My graham cracker crust is crumbling—what did I do wrong?
It may not have had enough butter or it wasn’t pressed firmly enough. Make sure the mixture looks like damp sand and pack it in tightly. Chilling the crust before adding layers also helps it stay together.
6. Can I make this pineapple dessert recipe sugar-free?
You can go lower sugar. Use sugar-free instant pudding, light whipped topping, and reduce or skip the sugar in the crust. The texture will stay similar, but the flavor will be less sweet.
7. How far ahead can I make this for a potluck?
You can comfortably make it 24 hours ahead. If you need more time, you can prepare it up to 48 hours before serving, but wait to add any fresh fruit garnishes until the day of.
8. Is this safe to sit out on a buffet table?
Like most creamy desserts, it’s best kept chilled. I try not to leave it out for more than 2 hours. For outdoor events, set the pan over a tray of ice if you can.
Conclusion: A Sunny Dessert You’ll Make Again and Again
This Pineapple Delight Recipe checks all the boxes: creamy, cool, no bake, easy to make ahead, and always a hit at family dinners and potlucks. It’s that comforting, old-fashioned pineapple dessert recipe that somehow feels just as welcome at a casual backyard cookout as it does on a holiday table.
Give it a try the next time you need a simple graham cracker crust dessert that feels special. Then come back and tell me how your family liked it—or share your own twist on this pineapple cream cheese dessert. And if you enjoy this one, look around for more refrigerator and summer pineapple dessert ideas to keep your warm-weather sweets easy and delicious.
Pineapple Delight
Ingredients
- 2 cups graham cracker crumbs about 14–16 full sheets; use gluten-free graham crackers for GF version
- 1/2 cup unsalted butter melted; salted butter also works
- 1/4 cup granulated sugar
- 8 ounces cream cheese softened to room temperature; full-fat preferred
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 8 ounces whipped topping thawed; like Cool Whip, for cream cheese layer
- 1 can crushed pineapple 20 ounces; well drained and pressed to remove excess liquid
- 1 package instant vanilla pudding mix 3.4 ounces; instant, not cook-and-serve
- 1 cup cold whole milk 2% also works
- 8 ounces whipped topping thawed; for pineapple layer
- 2 tablespoons graham cracker crumbs for garnish; or more as desired
- maraschino cherries or pineapple tidbits optional, for garnish
- toasted coconut flakes optional, for garnish
Instructions
- Lightly grease a 9x13-inch baking dish with a little butter or cooking spray to keep the graham cracker crust from sticking.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles damp sand and the mixture holds together when pressed between your fingers.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar
- Pour the crumb mixture into the prepared pan. Use your hands or the bottom of a flat measuring cup to press it firmly and evenly into the bottom, paying extra attention to the edges. Refrigerate for 15–20 minutes to help the crust set.
- In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer or stand mixer until smooth and creamy, 1–2 minutes. Add the vanilla extract and beat again, scraping down the sides of the bowl to eliminate any lumps.8 ounces cream cheese, 1/2 cup powdered sugar, 1 teaspoon pure vanilla extract
- Gently fold 8 ounces of whipped topping into the cream cheese mixture with a spatula until fully combined and fluffy.8 ounces whipped topping
- Remove the chilled crust from the refrigerator and spread the cream cheese mixture evenly over the top. Smooth with an offset spatula or the back of a spoon. Return the pan to the fridge while you prepare the pineapple layer.
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for 1–2 minutes, until slightly thickened. Fold in the well-drained crushed pineapple. If the mixture looks runny, let it sit for 3–5 minutes to thicken.1 can crushed pineapple, 1 package instant vanilla pudding mix, 1 cup cold whole milk
- Fold the remaining 8 ounces of whipped topping into the pineapple-pudding mixture until pale yellow, fluffy, and well combined.8 ounces whipped topping
- Gently spread the pineapple-pudding-whipped topping mixture over the chilled cream cheese layer, taking care not to disturb the layer underneath. Use long, even strokes with your spatula for a smooth finish.
- Sprinkle the top with graham cracker crumbs and, if desired, garnish with maraschino cherries, pineapple tidbits, and/or toasted coconut flakes. Cover tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, until fully set.2 tablespoons graham cracker crumbs, maraschino cherries or pineapple tidbits, toasted coconut flakes
- When ready to serve, cut into squares with a sharp knife, wiping the blade between cuts for neat slices. Serve chilled.
