No-Bake Pineapple Cream Dessert
A light and refreshing no-bake dessert featuring a creamy pineapple filling over a graham cracker crust, topped with coconut and pineapple chunks. Perfect for any occasion!
Ingredients
- 8 oz cream cheese softened
- 8 oz whipped topping such as Cool Whip
- 14 oz crushed pineapple drained
- 3/4 cup confectioner's sugar
- 1/2 cup pineapple chunks for topping
- 1/2 cup shredded coconut for topping
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter melted
Instructions
- In a bowl, combine graham cracker crumbs and sugar. Pour melted butter over the mixture and stir until the crumbs are evenly coated. Press the mixture into an 8x8-inch or 9x9-inch pan, creating an even layer. Place the crust in the refrigerator to set while preparing the filling.
- In a mixing bowl, beat softened cream cheese with confectioner's sugar until smooth. Add whipped topping and beat until light and fluffy. Fold in the drained crushed pineapple until well combined.
- Spread the pineapple cream mixture evenly over the prepared crust. Top with pineapple chunks and shredded coconut for added texture and flavor.
- Cover the dessert with foil or plastic wrap and refrigerate for at least 4 hours, or overnight. Once set, cut into squares and enjoy!
Notes
For a tropical twist, add a hint of coconut extract to the cream cheese filling or use a mixture of graham cracker and coconut crumbs for the crust.
Nutrition
Calories: 320kcal
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