Some desserts are just meant for sunny days and backyard barbecues. This No-Bake Pineapple Cream Dessert is one of them. It’s a light, creamy, and wonderfully tropical treat that comes together in minutes without ever having to turn on your oven. Layered with a crushed graham cracker crust and a dreamy pineapple cream filling, it’s the perfect antidote to a hot day. This is the kind of dessert that everyone asks for the recipe to, and you’ll love how incredibly easy it is to make.
Why I Love This Recipe
There’s something magical about a dessert that requires zero baking time, especially during the summer. This recipe is a true lifesaver. The filling is a delightful combination of tangy pineapple, rich cream cheese, and fluffy whipped topping, giving it a light and airy texture that’s just irresistible. The crunchy graham cracker crust provides the perfect contrast to the creamy filling, making every bite a perfect balance of flavors and textures. It’s simple, it’s elegant, and it’s a guaranteed crowd-pleaser. I’ve made this for countless family gatherings and potlucks, and it always disappears first.
Ingredients
(Serves 8)
- 1 can (20 oz) crushed pineapple, drained
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tub (8 oz) Cool Whip, thawed and divided
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 package (7 oz) graham crackers, crushed
Swaps and Notes
- Cream Cheese: For the richest and creamiest results, I highly recommend using full-fat cream cheese. You can use a reduced-fat version, but the texture might be slightly different.
- Pineapple: Be sure to drain the crushed pineapple well. Excess liquid will make your filling runny and prevent it from setting properly.
- Cool Whip: While you can make your own whipped cream, Cool Whip is a convenient and stable option that works perfectly in this no-bake recipe.
- Pudding Mix: You can use instant cheesecake or pineapple pudding mix for a different flavor twist.
- Crust: If you’re not a fan of graham crackers, you can use crushed vanilla wafers or shortbread cookies for the crust instead.
Step-by-Step Instructions
- Prepare the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with a hand mixer until the mixture is smooth and creamy.
- Add Cool Whip: Gently fold half of the thawed Cool Whip into the cream cheese mixture. Be careful not to overmix, as you want to keep the mixture light and airy.
- Make the Pudding: In a separate medium-sized bowl, whisk together the instant vanilla pudding mix and the cold milk for about 2 minutes, until the pudding thickens.
- Combine the Filling: Fold the prepared pudding into the cream cheese mixture until it is fully incorporated. Then, stir in the well-drained crushed pineapple. Mix everything until it’s evenly distributed.
- Layer the Dessert: In a serving dish or trifle bowl, create your layers. Start with a layer of the crushed graham crackers on the bottom, then spread half of the pineapple cream mixture over the crackers. Repeat the layers, ending with the pineapple cream mixture on top.
- Add the Final Topping: Spoon the remaining half of the thawed Cool Whip over the top layer and spread it out evenly to create a beautiful, smooth finish.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours. This is the most crucial step! It allows the pudding and cream cheese mixture to set and the graham crackers to soften into a delicious crust. For best results, chill it overnight.
- Serve: Serve the dessert chilled, garnished with extra crushed graham crackers or a maraschino cherry if you like.
Tips for Success
- Drain the Pineapple: Squeeze as much liquid as you can from the crushed pineapple before adding it to the mixture. This will ensure your dessert sets up beautifully.
- Soften the Cream Cheese: Make sure your cream cheese is completely softened to room temperature. This will prevent lumps and ensure a smooth, creamy filling.
- Chill Time is Crucial: Don’t skip the chilling step. The four hours allow the flavors to meld and the dessert to firm up into a perfect, sliceable treat.
Serving Suggestions and Pairings
This light and creamy dessert is a fantastic end to any meal, especially a hearty one. It would pair beautifully with grilled chicken or pork, or as a sweet finish to a backyard barbecue. For a drink, I love it with a glass of my favorite refreshing blueberry lemonade on a sunny afternoon.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 320 kcal
- Protein: Approx. 5g
- Fat: Approx. 15g
- Carbohydrates: Approx. 40g
Storage and Leftover Tips
This dessert is best enjoyed within 2-3 days. Store any leftovers in an airtight container in the refrigerator to keep it fresh. After a few days, the graham cracker crust will become a little softer, but it will still be just as delicious. This isn’t a dessert that freezes particularly well, so it’s best to enjoy it while it’s fresh.
More Recipes You Will Love
If you love the ease of no-bake desserts, I have a few other favorites you’ll want to check out.
- My Big Family Banana Pudding is a classic that’s perfect for feeding a crowd.
- For a quick and easy dessert hack, this No-Bake Oreo Cream Pie is an absolute winner.
- You can’t go wrong with my Old-School No-Bake Cookies, which are always a hit.
- If you’re looking for another simple no-bake treat for summer, this Easy Ice Cream Sandwich Cake is a must-try.
Final Thoughts
This No-Bake Pineapple Cream Dessert is a perfect example of a simple recipe that tastes like a labor of love. The bright, tropical flavors and creamy texture make it an instant favorite, and the fact that it requires no baking means you can spend more time enjoying the sunshine and less time in a hot kitchen.
Let me know in the comments if you gave this a try! What other tropical fruits do you think would be good in this dessert? I’d love to hear from you.
My Favorite No-Bake Pineapple Cream Dessert for Summer
Ingredients
- 4 cups granulated sugar
- 1 cup crushed graham crackers
- 1 cup unsalted butter, melted
- 1 can (20 oz) crushed pineapple, drained
- 1 package (8 oz) cream cheese, softened
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- In a bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of a 9×13 inch dish to form the crust.
- In another bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar and vanilla extract until well mixed.
- Fold in the drained crushed pineapple into the cream cheese mixture.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pineapple mixture until just combined.
- Spread the pineapple cream filling evenly over the graham cracker crust.
- Refrigerate for at least 4 hours or until set. Serve chilled.
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