Description
Pineapple Dream Dessert is a creamy, no-bake treat that combines a buttery graham cracker crust with a rich cream cheese and pineapple filling, topped with a fluffy whipped cream layer. This easy-to-make, refreshing dessert is perfect for summer gatherings, potlucks, or anytime you’re craving a tropical treat with a touch of nostalgia.
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 (20 oz) can crushed pineapple, drained well
For the Topping:
- 1 cup whipped topping (like Cool Whip) or homemade whipped cream
- 1/4 cup toasted coconut flakes (optional, for garnish)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Place in the refrigerator to set while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing until light and fluffy. Fold in the drained crushed pineapple until evenly distributed.
- Assemble the Layers: Spread the cream cheese and pineapple mixture evenly over the graham cracker crust.
- Top with Whipped Topping: Gently spread the whipped topping over the pineapple layer until smooth. Sprinkle toasted coconut flakes on top, if desired.
- Chill: Refrigerate for at least 4 hours, or overnight, to allow the layers to set and flavors to meld.
- Serve: Slice into squares and serve chilled. Enjoy!
Notes
- Ensure the pineapple is well-drained to prevent the dessert from becoming too watery.
- For added flavor, you can add a few tablespoons of pineapple juice to the filling, but make sure to balance the texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.