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No-Bake Pineapple Cream Dessert

A tropical delight that combines whipped topping, cream cheese, and pineapple, all wrapped in a crispy graham cracker crust—perfect for warm days.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 9 squares
Course: Dessert
Cuisine: Tropical
Calories: 290
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs Crushed graham crackers to form the base.
  • 1/3 cup sugar Sweetens the crust.
  • 1/2 cup butter Melted butter to bind the crust.
For the filling
  • 8 oz cream cheese Softened for easy mixing.
  • 8 oz whipped topping Light and fluffy topping.
  • 14-16 oz can crushed pineapple Well-drained.
  • 3/4 cup confectioner’s sugar For sweetness in the filling.
  • 1/2 cup pineapple chunks For added texture and flavor.
  • 1/2 cup shredded coconut For topping.

Method
 

Prepare the crust
  1. In a mixing bowl, combine the graham cracker crumbs and sugar.
  2. Stir in the melted butter until everything is evenly coated.
  3. Press this blend firmly into the bottom of an 8 x 8 or 9 x 9 inch pan to form a solid crust.
Prepare the filling
  1. In a large mixing bowl, beat the softened cream cheese and confectioner’s sugar together until smooth and creamy.
  2. Add the tub of whipped topping and gently fold in the drained crushed pineapple until blended.
  3. Spread this filling evenly over the pressed graham cracker crust.
  4. Sprinkle the pineapple chunks over the filling and finish with a layer of shredded coconut.
Chill
  1. Allow the dessert to chill in the refrigerator for at least 4 hours, preferably overnight.

Notes

For an extra tangy kick, consider adding a splash of lime juice to the filling. For crunch, mix in chopped nuts or crushed cookies. Make it a day in advance for best flavor.