Description
No‑Bake Pineapple Cream Dessert is a light, creamy, and refreshing layered dessert with a buttery graham cracker crust and fluffy pineapple‑cream filling—perfect for warm weather or quick, no‑fuss entertaining.
Ingredients
- 1½ cups crushed graham crackers
- ¼ cup melted butter
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 (20 oz) can crushed pineapple, well-drained
- 1 ½ cups whipped topping or whipped cream
- Extra pineapple chunks or crushed crackers for garnish (optional)
Instructions
- Stir graham cracker crumbs and melted butter until well coated. Press firmly into the bottom of a 9×9‑inch or 9×13‑inch dish to form the crust. Chill in the fridge to set.
- Beat the softened cream cheese and powdered sugar until smooth and creamy.
- Fold in the well-drained crushed pineapple.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Spread the pineapple‑cream filling evenly over the chilled crust.
- Refrigerate for at least 4 hours or overnight for best texture.
- Before serving, garnish with pineapple chunks or a sprinkle of crushed graham crackers, if desired.
Notes
- Use vanilla wafer or shortbread cookie crust for a flavor twist.
- Fold in chopped nuts or coconut flakes for added texture.
- Layer into individual jars or cups for portable servings.
- Substitute flavored whipped topping (e.g., coconut) for a tropical vibe.
Nutrition
- Serving Size: 1 slice (1/12)
- Calories: 230
- Sugar: 16g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
