Pineapple Cream Dessert

This Pineapple Cream Dessert is a light, creamy, no-bake treat with a buttery graham cracker crust, fluffy pineapple cream filling, and a whipped topping. It’s refreshing, easy to make, and perfect for summer gatherings, potlucks, or holidays.

Ingredients

For the Crust

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar

For the Pineapple Cream Filling

8 oz (225 g) cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 can (20 oz / 565 g) crushed pineapple, well drained
1½ cups whipped topping (or freshly whipped heavy cream)

For the Topping

1½ cups whipped topping
¼ cup toasted coconut (optional)
Pineapple tidbits or chunks
Maraschino cherries (optional)
Fresh mint leaves (optional)

Instructions

1. Make the Crust

In a bowl, combine the graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into the bottom of a 9×9-inch (23×23 cm) baking dish.
Refrigerate for 20 minutes to firm up.

2. Prepare the Filling

Beat the cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, mixing until well combined.
Fold in the well-drained crushed pineapple.
Gently fold in the whipped topping until the mixture is light and fluffy.

3. Assemble

Spread the pineapple cream filling evenly over the chilled crust.
Top with the remaining whipped topping.
Sprinkle with toasted coconut, if using.
Garnish with pineapple pieces and maraschino cherries for a tropical finish.

4. Chill

Refrigerate for at least 4 hours, or overnight, before slicing and serving.

Prep Time

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Tips

Drain the pineapple thoroughly to keep the filling thick and creamy.
For extra tropical flavor, stir ½ cup shredded coconut into the filling.
Add chopped pecans or macadamia nuts for a delicious crunch.
Store covered in the refrigerator for up to 3 days.

Enjoy this cool, creamy, tropical Pineapple Cream Dessert—perfect for warm days and special occasions