No-Bake Pineapple Cream Dessert
This No-Bake Pineapple Cream Dessert is a refreshing, easy-to-make treat that’s perfect for hot summer days, potlucks, or any time you want a light and delicious dessert without turning on the oven. With a smooth and creamy pineapple filling, a buttery graham cracker crust, and a hint of citrus, this dessert is both sweet and tangy, making it a crowd-pleaser every time.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers crushed)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Pineapple Cream Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (20 oz) can crushed pineapple, drained well (reserve 2 tablespoons of juice)
- 1 (8 oz) container of whipped topping (like Cool Whip), thawed
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for extra tang)
For Garnish (optional):
- Extra whipped topping
- Pineapple chunks or slices
- Maraschino cherries
Instructions:
1. Prepare the Crust:
- In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated in butter.
- Press the graham cracker mixture into the bottom of a 9×9-inch or 9×13-inch baking dish (depending on how thick you want your layers to be) to form an even crust. Use the back of a spoon to pack it down firmly.
- Place the crust in the refrigerator to chill while you prepare the filling.
2. Make the Pineapple Cream Filling:
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, using an electric mixer on medium speed.
- Add the drained crushed pineapple (make sure to squeeze out as much excess juice as possible to avoid a soggy filling), 2 tablespoons of the reserved pineapple juice, vanilla extract, and lemon juice (if using). Mix until everything is well combined.
- Gently fold in the whipped topping until the mixture is light and fluffy. Be careful not to deflate the whipped topping too much—this will keep the filling nice and airy.
3. Assemble the Dessert:
- Spread the pineapple cream filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.
- Refrigerate the dessert for at least 4 hours, or overnight if possible. This allows the flavors to meld and the filling to firm up.
4. Serve:
- Before serving, garnish with extra whipped topping, pineapple chunks, and maraschino cherries, if desired.
- Cut into squares and serve chilled.
Tips for Success:
- Drain the pineapple thoroughly: It’s essential to drain the crushed pineapple well so that the filling doesn’t become too watery. You can even press the pineapple between paper towels or a clean kitchen towel to remove excess moisture.
- Substitute for whipped topping: If you prefer to avoid store-bought whipped topping, you can use homemade whipped cream. Simply beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form, and fold it into the mixture.
- Make ahead: This dessert is perfect for making ahead of time since it needs to chill for a few hours anyway. You can even freeze it for up to a week—just let it thaw in the fridge for a few hours before serving.
- Add texture: For extra texture, you could sprinkle toasted coconut on top or mix in some crushed nuts (like pecans or walnuts) into the filling or crust.
This No-Bake Pineapple Cream Dessert is a quick and satisfying treat that brings a tropical sweetness to any occasion. With minimal ingredients and prep time, you can easily whip up this dessert, chill it, and enjoy a creamy, fruity delight without any baking required.
