No-bake desserts are a lifesaver when you crave something sweet but don’t want to spend hours in the kitchen. The No-Bake Pineapple Cream Dessert is a refreshing treat with a perfect balance of tropical sweetness from pineapples and creamy richness from cream cheese, all layered on a buttery graham cracker crust. This dessert is ideal for hot days, casual family get-togethers, or when you want to impress your guests without much effort.
I first tasted this dessert during a family picnic, and it immediately became a favorite. The smooth, creamy custard with bursts of pineapple flavor was simply amazing. Since then, it has been a staple at our gatherings, and now I’m excited to share this delightful recipe with you.
Ingredients
For the Filling:
8 oz softened cream cheese
8 oz tub whipped topping
14-16 oz large can crushed pineapple, drained
3/4 cup confectioner’s sugar
1/2 cup pineapple chunks
1/2 cup shredded coconut for topping
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup melted butter
Step-by-Step Instructions
Step 1: Prepare the Graham Cracker Crust
Mix the Dry Ingredients:
In a medium-sized bowl, combine 1 1/2 cups graham cracker crumbs with 1/3 cup sugar. Mix thoroughly.
Add the Butter:
Pour 1/2 cup melted butter over the graham cracker mixture. Stir until the crumbs are evenly coated and have a sand-like texture.
Press the Crust:
Press the graham cracker mixture into an 8 x 8 or 9 x 9 inch pan, using the back of a spoon or a glass to create an even, firm surface.
Chill the Crust:
Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Prepare the Filling
Beat the Cream Cheese and Sugar:
In a mixing bowl, beat 8 oz softened cream cheese with 3/4 cup confectioner’s sugar until smooth.
Add the Whipped Topping:
Beat in 8 oz tub of whipped topping until the filling is light and fluffy.
Fold in the Pineapple:
Gently fold in the drained crushed pineapple into the cream mixture.
Step 3: Assemble the Dessert
Spread the Filling:
Remove the crust from the refrigerator. Spread the pineapple cream mixture evenly over the crust.
Add Toppings:
Sprinkle the pineapple chunks and shredded coconut evenly over the top of the filling.
Step 4: Chill & Serve
Chill the Dessert:
Cover the dessert with aluminum foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Serve:
Once chilled, cut the dessert into squares and serve. The combination of creamy filling, sweet pineapple, and crunchy crust will be a hit with everyone.
Variations and Substitutions
Tropical Twist:
Add a layer of mango or passion fruit puree between the crust and cream filling for an extra tropical flavor.
Nutty Addition:
Sprinkle chopped pecans or macadamia nuts along with the coconut for added crunch and flavor.
Lighter Version:
Use light cream cheese and sugar-free whipped topping to reduce calories without sacrificing taste.
Gluten-Free Option:
Substitute the graham crackers with a gluten-free version.
Extra Zing:
Add 1 teaspoon of lemon or lime zest to the cream mixture for a citrusy kick.
Conclusion
The No-Bake Pineapple Cream Dessert is an excellent example of how simple ingredients can create something extraordinary. With minimal effort, you can prepare a dessert that’s refreshing, creamy, and bursting with tropical flavors. This recipe is perfect for when you want a sweet treat but don’t have much time for cooking. It’s a crowd-pleaser that’s sure to impress, whether at summer BBQs, holiday meals, or just a regular day when you need a delicious pick-me-up.
So, gather your ingredients and get started on this easy and delightful dessert. One bite of this cool, creamy, pineapple-filled treat, and it’s sure to become a favorite in your home too!
No-Bake Pineapple Cream Dessert
Ingredients
For the filling:
- 8 oz softened cream cheese – No specific note
- 8 oz tub whipped topping – No specific note
- 14-16 oz large can crushed pineapple drained – No specific note
- 3/4 cup confectioner’s sugar – No specific note
- 1/2 cup pineapple chunks – For topping
- 1/2 cup shredded coconut – For topping
For the crust:
- 1 1/2 cups graham cracker crumbs – Base of the dessert
- 1/3 cup sugar – Adds sweetness to the crust
- 1/2 cup melted butter – Binds the graham cracker crumbs
Instructions
- Mix 1 1/2 cups graham cracker crumbs and 1/3 cup sugar in a bowl; stir in 1/2 cup melted butter until combined.
- Press the graham cracker mixture into an 8×8 or 9×9 inch pan; chill in the fridge while preparing the filling.
- Beat 8 oz softened cream cheese with 3/4 cup confectioner’s sugar until smooth; add 8 oz whipped topping and beat until fluffy.
- Fold in the drained crushed pineapple into the cream mixture.
- Spread the pineapple cream mixture over the chilled crust.
- Top with pineapple chunks and shredded coconut; cover and refrigerate for at least 4 hours or overnight.
- Slice and serve chilled.
Notes
- Tropical Twist: Add mango or passion fruit puree for extra tropical flavor.
- Nutty Addition: Top with chopped pecans or macadamia nuts for added crunch.
- Lighter Version: Use light cream cheese and sugar-free whipped topping for a lighter dessert.
- Gluten-Free: Use gluten-free graham crackers for a gluten-free option.
- Extra Zing: Add lemon or lime zest to the cream mixture for a citrusy flavor.
