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No Bake Pineapple Cream Dessert

A delightful Southern-style dessert that combines bright pineapple flavor and creamy textures, perfect for potlucks and warm afternoons.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Base
  • 200 g Maria cookies Alternatively, graham crackers or shortbread can be used.
  • 50 g melted butter To mix with crushed cookies for the base.
Filling
  • 1 can pineapple in syrup (approximately 400 g) Drain and reserve syrup, cut pineapple into small cubes.
  • 250 g cream cheese Use room temperature for easier blending.
  • 200 ml whipping cream Whip until stiff peaks form.
  • 100 g sugar To sweeten the cream cheese mixture.
  • 1 teaspoon vanilla extract For flavor enhancement.
  • 50 g shredded coconut Optional, for topping.
  • Mint leaves for decoration Garnish for serving.

Method
 

Preparation
  1. Drain the pineapple and reserve the syrup. Cut the pineapple into small cubes and place them in a large bowl.
  2. Crush the cookies until they are a fine powder and mix them with a little melted butter.
  3. Press this mixture into the bottom of a mold to create a firm base.
  4. In a separate bowl, beat the cream cheese together with the sugar and vanilla extract until you get a smooth and creamy texture.
  5. In another container, whip the cream until it is very firm and then carefully fold it into the cream cheese mixture.
  6. Incorporate the pineapple pieces into the cream mixture and stir gently to distribute them well.
Assembly & Chilling
  1. Pour the cream and pineapple mixture over the cookie base, smoothing the top with a spatula.
  2. Place the mold in the refrigerator and let it cool for at least 4 hours or until the mixture is well set.
  3. Just before serving, sprinkle the shredded coconut on top and decorate with fresh mint leaves.

Notes

Keep covered in the refrigerator for up to 3–4 days. If freezing, wrap individual slices in plastic and store up to one month; thaw in the fridge overnight before serving. For cleaner slices, dip knife in hot water and wipe clean between cuts.