A creamy, refreshing dessert with sweet pineapple, a buttery graham cracker crust, and a light whipped cream filling. Best of all, there’s no baking required! It’s an easy make-ahead dessert that’s perfect for family gatherings, potlucks, or whenever you’re craving something sweet and tropical.
Ingredients
2 cups graham cracker crumbs
½ cup unsalted butter, melted
1 can (20 oz) crushed pineapple, very well drained
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 oz whipped topping, thawed
½ cup pineapple chunks, for topping
½ cup graham cracker crumbs, for topping
Instructions
- Make the crust
Combine the graham cracker crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch baking dish.
- Prepare the cream filling
Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Add the pineapple
Fold the well-drained crushed pineapple into the cream cheese mixture.
- Add the whipped topping
Gently fold in the whipped topping until everything is evenly combined and creamy.
- Assemble
Spread the pineapple cream mixture evenly over the prepared crust. Smooth the top.
- Decorate
Sprinkle with graham cracker crumbs and add pineapple chunks over the top.
- Chill
Cover and refrigerate for at least 4 hours, preferably overnight, until completely set.
- Serve
Slice into squares and serve chilled. 🍍
Pro Tip
Make sure the crushed pineapple is very well drained. Excess liquid can make the filling too soft and prevent the dessert from setting properly.
Storage
Store covered in the refrigerator for up to 3–4 days.