NO-BAKE PINEAPPLE CREAM DESSERT
A light, no-bake pineapple cream dessert set in a graham cracker crust. Creamy sweetened cream cheese filling is folded with whipped topping and crushed pineapple for an easy make-ahead treat.
Ingredients
Main Ingredients
- 1 count graham cracker crust (9-inch)
- 8 ounce cream cheese, softened
- 1 cup confectioners' sugar (powdered sugar)
- 8 ounce whipped topping (thawed)
- 20 ounce crushed pineapple, drained Drain well and reserve 0.25 cup for topping
- 1 teaspoon vanilla extract
- 2 tablespoon milk only if needed to thin filling
- 8 count maraschino cherries, halved for garnish
Instructions
Preparation Steps
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
- Add the confectioners' sugar and vanilla extract to the cream cheese and beat until fully incorporated and smooth.
- Gently fold in the thawed whipped topping until the mixture is light and uniform. If the filling seems too thick, add milk 1 tablespoon at a time to reach desired consistency.
- Fold the well-drained crushed pineapple into the cream mixture, leaving a small portion (about 0.25 cup) reserved for topping.
- Spread the pineapple cream filling evenly into the prepared graham cracker crust, smoothing the top with a spatula.
- Refrigerate the dessert for at least 2 hours, or until firm and chilled.
- Before serving, top with the reserved crushed pineapple and arrange halved maraschino cherries over the top. Slice and serve chilled.
Notes
Make this dessert a day ahead for best texture — it firms up nicely in the fridge. Store covered in the refrigerator up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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