No Bake Pineapple Cream Dessert

No Bake Pineapple Cream Dessert

This easy no-bake pineapple dream dessert is a delicious tropical treat! Creamy, cool and fluffy pineapple filling layered over a crisp graham cracker crust for a refreshing springtime dessert.

Can I use regular whipped cream instead of cool whip in the filling?

Yes, you can substitute 8 ounces of freshly whipped heavy cream. It may not set up quite as firm though.

What can I do if the filling is too soft and won’t set up?

Beat in a few tablespoons of powdered sugar to absorb more moisture and help firm it up before refrigerating.

Do I have to drain all of the juice from the pineapple?

Draining as much as possible helps the texture, but a little juice left clinging is ok. Just don’t add extra juice to the filling.

Can I make this in a pie plate instead of a baking dish?

Yes, you can press the crust mixture into a 9-inch pie plate then fill as directed.


For Crust

  • 113 g (1 stick) melted butter
  • 150 g graham cracker crumbs (about 12 full graham cracker sheets)
  • 75 g sugar

For Filling

  • 1 (568 g) can crushed pineapple, drained well, juice reserved
  • 113 g (1 stick) softened butter
  • 220 g powdered sugar
  • 225 g (8 oz) cream cheese, softened
  • 227 g (8 oz) cool whip


Make the Crust

  1. Crush 12 full graham cracker sheets into fine crumbs. You should have about 1 1/2 cups (150 g) of crumbs.
  2. Stir melted butter and sugar into the graham cracker crumbs until fully incorporated.
  3. Press mixture firmly into the bottom of a 9×9 inch baking dish to form an even crust layer.
  4. Refrigerate crust while you prepare filling.

Make Pineapple Filling

  1. Drain crushed pineapple well in a mesh strainer, pressing down on solids to extract as much juice as possible. Set juice aside for another use if desired.
  2. In a large bowl, beat together softened butter and cream cheese until smooth and creamy.
  3. Beat in powdered sugar, 1/2 cup (100 g) at a time, until fully incorporated.
  4. Gently fold in the well-drained crushed pineapple.
  5. Add cool whip and gently fold together until just combined. Do not overmix.

Assemble Dessert

  1. Pour pineapple cream filling over the chilled graham cracker crust.
  2. Use an offset spatula to smooth it into an even layer.
  3. Cover tightly and refrigerate for at least 2-3 hours, until set.
  4. Slice into squares and enjoy this cool, creamy pineapple dessert!


  • For best texture, make sure to drain the crushed pineapple very well before adding to the filling. Excess juice could make it too thin.
  • Feel free to use fresh or canned pineapple. If using fresh, you’ll need about 3 cups finely chopped.
  • The graham cracker crust can be prepared 1 day in advance; just store tightly covered until ready to fill. Likewise, the finished dessert will keep for 2-3 days refrigerated.
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