This No-Bake Pineapple Cream Dessert is a light, refreshing, and effortless treat that’s perfect for summer gatherings, potlucks, or anytime you’re craving something sweet and tropical. With layers of crushed pineapple, creamy whipped topping, and a buttery crust, this dessert is as simple as it is delicious. Best of all, it requires no baking—just mix, layer, chill, and serve! Let’s dive into this easy recipe.
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (about 12–14 graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter , melted
For the Filling:
- 2 (20 oz) cans crushed pineapple , drained (reserve 1/4 cup of juice for later)
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 8 oz cream cheese , softened
- 1 (8 oz) container frozen whipped topping , thawed (like Cool Whip)
Optional Toppings:
- Extra whipped topping
- Toasted coconut flakes
- Maraschino cherries
Step-by-Step Instructions:
Step 1: Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9x13-inch baking dish or pan to form an even crust.
- Chill the crust in the refrigerator while you prepare the filling.
Step 2: Make the Filling
- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes , or until thickened.
- In a separate bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Fold the whipped topping into the cream cheese until fully combined.
- Gently fold the pudding mixture and drained crushed pineapple into the cream cheese mixture. Stir until smooth and evenly incorporated.
