Here’s a deliciously light and tropical Pineapple Cream Dessert recipe—a no-bake treat with a creamy, tangy filling and a buttery crust. Perfect for summer gatherings or an easy make-ahead dessert!
🍍 Pineapple Cream Dessert
🛒 Ingredients
For the crust:
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1½ cups graham cracker crumbs (or crushed digestive biscuits)
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⅓ cup melted butter
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2 tbsp sugar (optional)
For the filling:
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1 can (20 oz / 565g) crushed pineapple in juice, drained well
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1 package (8 oz / 225g) cream cheese, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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1½ cups whipped cream or whipped topping (like Cool Whip)
👩🍳 Instructions
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Make the crust
Mix graham crumbs, melted butter, and sugar (if using). Press into a 9×9-inch pan or pie dish. Chill in fridge for 15–20 minutes while making the filling. -
Make the filling
In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
Fold in whipped cream and drained crushed pineapple until evenly combined. -
Assemble
Spread the pineapple cream filling over the chilled crust. Smooth the top. -
Chill
Refrigerate for at least 4 hours (or overnight) to set. -
Serve
Slice and serve chilled. Optional: garnish with extra pineapple, coconut flakes, or maraschino cherries.
✅ Variations
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No crust? Serve it parfait-style in glasses.
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Lighter version: Use low-fat cream cheese and light whipped topping.
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Add-ins: Mix in shredded coconut, mini marshmallows, or chopped pecans for texture.
Would you like a layered version with cake, a pineapple cheesecake variation, or a gluten-free option?