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.
Ingredients:
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
Instructions:
Make the Crust
- Crush 12 full graham cracker sheets into fine crumbs. You should have about 1 1/2 cups (150 g) of crumbs.
- Stir melted butter and sugar into the graham cracker crumbs until fully incorporated.
- Press mixture firmly into the bottom of a 9×9 inch baking dish to form an even crust layer.
- Refrigerate crust while you prepare filling.
Make Pineapple Filling
- 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.
- In a large bowl, beat together softened butter and cream cheese until smooth and creamy.
- Beat in powdered sugar, 1/2 cup (100 g) at a time, until fully incorporated.
- Gently fold in the well-drained crushed pineapple.
- Add cool whip and gently fold together until just combined. Do not overmix.
Assemble Dessert
- Pour pineapple cream filling over the chilled graham cracker crust.
- Use an offset spatula to smooth it into an even layer.
- Cover tightly and refrigerate for at least 2-3 hours, until set.
- Slice into squares and enjoy this cool, creamy pineapple dessert!
Notes:
- 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.
