No-Bake Pineapple Cream Dessert
This No-Bake Pineapple Cream Dessert combines creamy cheesecake-like filling, sweet crushed pineapple, and a buttery graham cracker crust for the ultimate tropical treat! Light, fluffy, and irresistibly easy perfect for summer gatherings or anytime you crave something refreshing!
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup butter, melted
For the Filling:
8 oz cream cheese, softened
¾ cup confectioners’ sugar
8 oz tub whipped topping (like Cool Whip)
1 (14–16 oz) can crushed pineapple, drained
½ cup pineapple chunks (for topping)
½ cup shredded coconut (for topping)
Instructions:
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until evenly moistened.
Press mixture firmly into an 8×8 or 9×9-inch pan to form the crust. Set aside.
Make the Filling:
In a large mixing bowl, beat softened cream cheese and confectioners’ sugar until smooth and creamy.
Gently fold in the whipped topping until fully incorporated.
Add the drained crushed pineapple and mix lightly until combined.
Assemble the Dessert:
Spread the creamy pineapple mixture evenly over the prepared crust.
Top with pineapple chunks and a sprinkle of shredded coconut.
Chill & Serve:
Refrigerate for at least 4 hours, or overnight for best results.
Slice and enjoy this cool, creamy tropical delight!
Tips:
For a firmer texture, freeze for 30 minutes before serving.
Add chopped nuts or maraschino cherries for extra flavor and color.
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