Why Youâll Love This Dessert
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No baking required â Just layer, chill, and enjoy!
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Tropical paradise in every bite â Sweet pineapple + creamy goodness.
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Only 6 simple ingredients â Easy to make anytime.
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Light & refreshing â Not overly heavy like traditional cakes.
Ingredients Youâll Need
For the Crust:
- 2 cups graham cracker crumbs (about 14 sheets)
- ½ cup melted butter
- 2 tbsp sugar
For the Pineapple Cream Filling:
- 1 (20 oz) can crushed pineapple, well-drained
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
For Garnish (Optional):
- Toasted coconut flakes
- Maraschino cherries
- Fresh pineapple chunks
Make the Graham Cracker Crust
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press firmly into the bottom of a 9×13-inch dish (or individual cups).
- Chill in the fridge for 10 minutes to set.
2. Prepare the Pineapple Cream Filling
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in drained crushed pineapple gently.
- Add whipped topping and mix until fully combined.
3. Assemble & Chill
- Spread the pineapple cream mixture evenly over the crust.
- Cover and refrigerate for at least 4 hours (or overnight for best texture).
4. Garnish & Serve!
- Top with toasted coconut, cherries, or extra pineapple before slicing.
- Keep chilled until ready to serve.
Pro Tips for the Best Results
đ Drain pineapple well â Excess liquid can make the filling runny.
âď¸ Chill time is key â Let it set properly for clean slices.
đ´ Extra tropical flavor? Add ½ tsp coconut extract to the filling.
đ° Make it fancy â Layer in clear glasses for a parfait-style dessert.
Serving Ideas
âď¸ Summer BBQ â Pair with grilled pineapple skewers.
đ Party platter â Cut into squares and serve on a tray.
đš Tropical brunch â Enjoy with a piĂąa colada mocktail!
Storage Tips
âď¸ Fridge: Keeps for 3-4 days (covered tightly).
âł Freezer: Freeze for up to 1 month (thaw in fridge before serving).