I love how effortlessly this dessert comes together. It’s perfect for summer gatherings, potlucks, or when I need a make-ahead sweet that doesn’t involve turning on the oven. The creamy filling is smooth and refreshing, while the graham cracker crust adds just the right crunch. It’s simple, satisfying, and has that classic pineapple-coconut combo I always crave.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz cream cheese, softened 8 oz whipped topping (such as Cool Whip) 14 oz crushed pineapple, drained 3/4 cup confectioner’s sugar 1/2 cup pineapple chunks, for topping 1/2 cup shredded coconut, for topping 1 1/2 cups graham cracker crumbs 1/3 cup sugar 1/2 cup butter, melted
Directions
I start by making the crust. In a bowl, I combine graham cracker crumbs and sugar, then pour in the melted butter. I stir until all the crumbs are evenly coated.
I press the crust mixture into an 8×8-inch or 9×9-inch pan, creating a firm and even layer. I pop it into the refrigerator to chill while I prepare the filling.
In a separate mixing bowl, I beat the softened cream cheese with the confectioner’s sugar until smooth.
I add the whipped topping and beat again until the mixture is light and fluffy.
I gently fold in the drained crushed pineapple until everything is well blended.
I spread the pineapple cream mixture evenly over the chilled crust.
For the topping, I sprinkle shredded coconut and place pineapple chunks across the top for a fun, tropical finish.
I cover the dessert with plastic wrap or foil and refrigerate it for at least 4 hours (or overnight) until it’s set and firm enough to slice.
Tropical Twist: I sometimes add a drop of coconut extract to the filling or swap part of the graham crackers with coconut cookie crumbs.
Lighter Version: I use light cream cheese and reduced-fat whipped topping for a lower-calorie version.
Nutty Topping: I sprinkle chopped toasted pecans or macadamia nuts on top for extra texture.
Zesty Kick: I add a bit of lime zest to the filling for a citrusy lift.
Fruit Mix: I mix in some mandarin oranges or mango chunks with the pineapple for more tropical flair.
Storage/Reheating
I store the dessert covered in the refrigerator for up to 4 days. It’s best served cold straight from the fridge. I don’t recommend freezing it, as the texture of the whipped topping and cream cheese may change once thawed.
FAQs
Can I make this dessert ahead of time?
Yes, I usually make it the night before to give it plenty of time to set. It’s a great make-ahead dessert for parties or busy days.
Can I use fresh pineapple?
Fresh pineapple works, but I make sure to chop it finely and drain it well. Too much moisture can affect the texture of the filling.
What can I use instead of whipped topping?
I substitute with homemade whipped cream made by whipping heavy cream and a bit of powdered sugar until stiff peaks form.
Can I use a different crust?
Yes, I’ve used crushed vanilla wafers, digestive biscuits, or even shortbread cookie crumbs as alternatives to graham crackers.
How do I keep the crust from crumbling?
I press it down firmly and make sure to chill it long enough. The melted butter helps it set into a solid base after refrigeration.
Conclusion
This No-Bake Pineapple Cream Dessert is the kind of recipe I turn to when I want something easy, refreshing, and guaranteed to impress. It’s a delicious mix of creamy, fruity, and crunchy — perfect for summer or any time I want a quick dessert that feels like a little tropical escape.
This easy no-bake pineapple cream dessert has a buttery graham cracker crust, a fluffy cream cheese filling, and tropical toppings of coconut and pineapple. Perfect for warm-weather gatherings or anytime you need a quick, refreshing treat.
Ingredients
→ Crust
1½ cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
→ Filling
8 oz cream cheese, softened
3/4 cup confectioner’s sugar
8 oz whipped topping (like Cool Whip)
14 oz crushed pineapple, drained
→ Topping
1/2 cup pineapple chunks
1/2 cup shredded coconut
Instructions
In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until evenly coated.
Press crust mixture into an 8×8 or 9×9-inch pan. Chill while preparing the filling.
In another bowl, beat cream cheese with confectioner’s sugar until smooth.
Add whipped topping and continue beating until fluffy.
Fold in drained crushed pineapple until combined.
Spread mixture evenly over the chilled crust.
Top with pineapple chunks and shredded coconut.
Cover and refrigerate for at least 4 hours, or overnight.
Slice into squares and serve chilled.
Notes
For extra tropical flavor, add 1/4 teaspoon coconut extract to the filling.
You can use coconut-flavored graham crackers or mix in crushed coconut into the crust.
Store leftovers covered in the fridge for up to 3 days.
Great for potlucks, summer BBQs, or make-ahead holiday desserts.
