No-Bake Pineapple Cream Dessert (Print-Friendly Format)
Creamy pineapple treat with coconut and a graham cracker crust. Easy, no baking, and perfectly refreshing.
# Required Ingredients:
→ Filling
01 -
226 grams cream cheese, softened
02 -
226 grams whipped topping
03 -
400 to 450 grams crushed pineapple, drained
04 -
90 grams confectioner's sugar
05 -
80 grams pineapple chunks
06 -
45 grams shredded coconut, for topping
→ Crust
07 -
150 grams graham cracker crumbs
08 -
67 grams granulated sugar
09 -
115 grams unsalted butter, melted
# How to Make It:
01 -
In a mixing bowl, thoroughly combine graham cracker crumbs and granulated sugar. Pour in melted butter and blend until mixture resembles wet sand. Firmly press the mixture into the base of an 20 x 20 cm or 23 x 23 cm square pan to form an even layer.
02 -
In a large bowl, beat softened cream cheese and confectioner's sugar together until the mixture is completely smooth and free of lumps.
03 -
Add whipped topping to the cream cheese mixture and beat gently until fully combined.
04 -
With a spatula, gently fold drained crushed pineapple into the filling until evenly distributed.
05 -
Spread the filling evenly over the prepared crust, smoothing the surface with a spatula. Scatter pineapple chunks on top, then sprinkle with shredded coconut for garnish.
06 -
Refrigerate for a minimum of 4 hours or preferably overnight, until the dessert is thoroughly chilled and set before serving.
# Additional Information:
01 -
Ensure the cream cheese is softened at room temperature for optimal blending and a silky filling.