Description
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.
- Prep Time: 20 minutes
- Cook Time: No-Bake
- Category: Dessert, No-Bake
- Method: No-Bake, Chilling
- Cuisine: American
