No-Bake Pineapple Cream Dessert

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This No-Bake Pineapple Cream Dessert is made with a buttery graham cracker crust, a luscious pineapple cream filling, and a fluffy whipped topping. It’s an easy make-ahead dessert that’s perfect for potlucks, holidays, and summer gatherings.

Ingredients

For the Crust

  • 2½ cups graham cracker crumbs
  • ½ cup (115 g) unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Filling

  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 package (8 oz) cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 can (20 oz) crushed pineapple, well drained

For the Topping

  • 2 cups whipped topping (Cool Whip), thawed
  • Crushed graham crackers, for garnish
  • Pineapple chunks, for garnish

Instructions

  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.
  2. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Refrigerate for 20 minutes to firm up.
  3. In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until it begins to thicken.
  4. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
  5. Fold the cream cheese mixture into the pudding, then gently stir in the well-drained crushed pineapple.
  6. Spread the filling evenly over the chilled crust.
  7. Top with the whipped topping, spreading it into an even layer.
  8. Sprinkle with crushed graham crackers and decorate with pineapple chunks.
  9. Cover and refrigerate for at least 4 hours, or overnight for the best texture.
  10. Slice into squares and serve chilled.

Prep Time

20 minutes

Chill Time

4 hours

Total Time

4 hours 20 minutes

Servings

12–15 servings

Tips

  • Drain the pineapple thoroughly to keep the filling thick and creamy.
  • For extra tropical flavor, add ½ cup toasted coconut to the filling.
  • Chill overnight for the cleanest slices and the best flavor.

Storage

  • Refrigerator: Store covered for up to 4 days.
  • Freezer: Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

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