Light, creamy, and bursting with tropical flavor, this No-Bake Pineapple Cream Dessert is the perfect summer treat. With layers of crushed cookies and fluffy pineapple-infused filling, it’s a refreshing, crowd-pleasing dessert that takes minimal effort and no oven time—ideal for warm days when you want something sweet and cool!
Ingredients:
Crust Layer:
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2 cups graham cracker crumbs (or crushed digestive biscuits)
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½ cup melted butter
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2 tbsp sugar (optional)
Pineapple Cream Filling:
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1 can (20 oz) crushed pineapple, drained well (reserve 2 tbsp juice)
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1 block (8 oz) cream cheese, softened
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1 box (3.4 oz) instant vanilla pudding mix
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1 cup cold milk
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1 tub (8 oz) whipped topping (like Cool Whip) or 1 cup homemade whipped cream
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½ tsp vanilla extract
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Instructions:
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Prepare the Crust:
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In a bowl, combine graham cracker crumbs, melted butter, and sugar.
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Press the mixture evenly into the bottom of a 9×9-inch (or 8×8) dish.
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Chill in the fridge while preparing the filling.
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Make the Creamy Filling:
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In a large bowl, beat softened cream cheese until smooth.
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Add vanilla pudding mix, milk, vanilla extract, and 2 tbsp of the reserved pineapple juice. Mix until thick and smooth.
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Fold in the drained crushed pineapple.
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Gently fold in the whipped topping until fully incorporated.
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Assemble the Dessert:
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Spread the pineapple cream mixture evenly over the chilled crust.
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Smooth the top with a spatula.
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Optional: Sprinkle crushed graham crackers or toasted coconut on top for garnish.
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Chill & Serve:
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Cover and refrigerate for at least 4 hours, or until set.
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Slice into squares and serve cold.
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Tips:
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For extra tang, add a squeeze of fresh lemon juice to the filling.
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Want it tropical? Mix in shredded coconut or diced fresh pineapple.
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Doubles easily for a 9×13 dish!
Enjoy this breezy, pineapple-packed dessert that tastes like sunshine in every bite!
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