Description
This easy no-bake pineapple dessert combines a buttery graham cracker crust with a creamy pineapple filling made from cream cheese, powdered sugar, and whipped topping. It’s a refreshing, light dessert perfect for warm days or when you want a quick, crowd-pleasing treat without turning on the oven.
Ingredients
Scale
Crust
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
Filling
- 1 can (20 oz) crushed pineapple, drained
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
Topping (Optional)
- 1/4 cup chopped walnuts
Instructions
- Prepare the crust: Mix the graham cracker crumbs with melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9×9-inch baking dish to form an even crust.
- Make the cream cheese mixture: In a separate bowl, beat the softened cream cheese together with the powdered sugar until the mixture is smooth and creamy, free of lumps.
- Combine filling ingredients: Gently fold the whipped topping and drained crushed pineapple into the cream cheese mixture, mixing just until all components are well incorporated.
- Assemble the dessert: Spread the pineapple mixture evenly over the graham cracker crust in the baking dish, smoothing the top with a spatula.
- Add optional topping: If desired, sprinkle chopped walnuts on top for added crunch and flavor.
- Chill the dessert: Refrigerate the dessert uncovered for at least 2 hours, allowing it to firm up and the flavors to meld.
- Serve: Once chilled and set, slice into portions and serve chilled for a cool, creamy treat.
Notes
- Make sure the cream cheese is softened at room temperature for easy mixing and a smooth texture.
- Draining the pineapple well prevents the dessert from becoming watery.
- You can substitute walnuts with other nuts like pecans or leave them out for a nut-free option.
- Use a spatula to gently fold ingredients to keep the mixture light and fluffy.
- This dessert is best served chilled but can be stored covered in the refrigerator for up to 3 days.
