Description
A refreshing no-bake dessert featuring a creamy pineapple filling and graham cracker crust, perfect for warm days and gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 20-ounce can crushed pineapple (well drained)
- 1 8-ounce container whipped topping (thawed)
- 1/4 cup shredded coconut (for garnish, optional)
- Fresh pineapple chunks (for topping, optional)
Instructions
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9×9 inch baking dish. Refrigerate while preparing the filling.
- In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until completely smooth and fluffy, about 2-3 minutes.
- Gently fold in the whipped topping until the mixture is light and airy. Be careful not to overmix.
- Drain the crushed pineapple thoroughly in a fine mesh strainer. Press with paper towels or a clean kitchen cloth to remove excess liquid. Fold the drained pineapple into the cream cheese mixture until evenly distributed.
- Spread the pineapple cream filling evenly over the chilled crust. Smooth the top with a spatula. Sprinkle with shredded coconut and fresh pineapple chunks if using.
- Cover the dish tightly with plastic wrap. Refrigerate for at least 240 minutes, preferably overnight, before slicing and serving.
Notes
For best results, ensure the crushed pineapple is thoroughly drained to prevent sogginess. You can enhance flavor by adding a pinch of cinnamon to the crust.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Tropical