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This No-Bake Pineapple Cream Dessert is a tropical treat that’s perfect for summer gatherings or any time you want something sweet and refreshing without turning on the oven. With a creamy pineapple filling and a buttery graham cracker crust, it’s easy to make, and it’s guaranteed to be a crowd-pleaser!
Prep Time
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 15 minutes
Equipment
- 9-inch square or round baking dish
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Rolling pin or food processor (for crust)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Pineapple Cream Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub whipped topping (like Cool Whip)
- 1 can (20 oz) crushed pineapple, drained
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup powdered sugar
- 2 tsp vanilla extract
Ingredient Notes
- Whipped Topping: If you prefer a more natural alternative, you can make your own whipped cream by whipping heavy cream with a little sugar and vanilla.
- Pineapple: Make sure to drain the pineapple thoroughly so the dessert doesn’t become too runny.
- Cream Cheese: Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Sugar: Adjust the sugar levels to taste. You can reduce the powdered sugar if you prefer a less sweet filling.
Instructions
For the Crust:
- Make the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are fully coated with butter. - Press into the Dish:
Press the graham cracker mixture firmly into the bottom of a 9-inch square or round baking dish, creating an even layer. Use the back of a spoon or the bottom of a glass to compact the crust. - Chill the Crust:
Place the crust in the refrigerator while you prepare the filling to allow it to set.
For the Pineapple Cream Filling:
- Prepare the Cream Cheese Mixture:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Add the powdered sugar and vanilla extract, and continue mixing until combined. - Add the Pudding Mix:
Add the dry instant vanilla pudding mix into the cream cheese mixture and beat until smooth and well incorporated. - Fold in the Whipped Topping and Pineapple:
Gently fold in the whipped topping and drained crushed pineapple, being careful not to deflate the whipped topping. Mix until everything is well combined. - Spread the Filling:
Take the prepared crust from the refrigerator and spread the pineapple cream filling evenly over the graham cracker crust. - Chill:
Cover the dessert with plastic wrap and refrigerate for at least 3 hours (or overnight) to allow the filling to firm up and set.
Nutrition Facts
Note: These values are approximate per serving (based on 9 servings).
- Calories: 250
- Protein: 2g
- Carbohydrates: 33g
- Fat: 13g
- Fiber: 1g
- Sugar: 24g
- Sodium: 180mg
Tips
- Make it ahead: This dessert can be made a day or two ahead of time, making it a great option for meal prep or parties.
- Crust options: For a twist on the traditional graham cracker crust, try using vanilla wafer crumbs, digestive biscuits, or even a chocolate cookie crust.
- Add toppings: Top with extra whipped cream, maraschino cherries, or toasted coconut for extra flavor and texture.
- Layer it: For added visual appeal, you can layer the pineapple cream filling and graham cracker crust in individual jars for a fun and portable presentation.
Variations
- Coconut Pineapple Cream Dessert: Add shredded coconut to the filling for a tropical coconut-pineapple flavor.
- Strawberry Pineapple Cream Dessert: Replace the crushed pineapple with fresh strawberries (or a mix of both) for a strawberry-pineapple twist.
- Lemon Pineapple Cream Dessert: Add a teaspoon of lemon zest and a tablespoon of fresh lemon juice to the filling for a citrusy zing.
