Pineapple Delight
A cool, creamy, no-bake layered dessert with a buttery graham cracker crust, fluffy cream cheese layer, and a sweet pineapple-pudding-whipped topping. Perfect for potlucks, holidays, and warm-weather gatherings.
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.
Notes
For best texture, drain and press the crushed pineapple very well to avoid a runny topping, and chill the assembled dessert overnight for the cleanest slices. To lighten the recipe, you can use light cream cheese, sugar-free pudding, and light whipped topping. Store covered in the refrigerator for 4–5 days, or freeze (after chilling) for up to 1 month; thaw overnight in the fridge.
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