No-Bake Pineapple Dream Dessert

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No-Bake Pineapple Dream Dessert

This easy no-bake pineapple dream dessert is a delicious and refreshing treat that’s perfect for spring and summer. It features a crumbly graham cracker crust topped with a sweet and tangy pineapple cream filling. Let’s get started!

Ingredients:

For the Crust:

• 113 g (1 stick) melted butter
• 170 g (6 cups) graham cracker crumbs (about 12 full sheets crushed)
• 80 g (1/3 cup) sugar

For the Filling:

• 113 g (1 stick) softened butter
• 566 g (20 oz) can crushed pineapple, drained very well
• 226 g (8 oz) softened cream cheese
• 225-450 g (1-2 cups) powdered sugar
• 227 g (8 oz) whipped cream or Cool Whip

Instructions:

Crust:

1. Preheat Oven: Set oven to 350°F (175°C).
2. Mix Crust Ingredients: In a bowl, mix together melted butter, graham cracker crumbs, and sugar until well combined.
3. Form Crust: Press mixture evenly into the bottom of a 23×23 cm (9×9 inch) baking dish to form a crust.
4. Refrigerate: Place in the refrigerator while preparing the filling.

Filling:

1. Drain Pineapple: Using a sieve or cheesecloth, drain the crushed pineapple very well to extract all the juice. Set aside.
2. Cream Mixture: In a bowl, beat together softened butter and cream cheese until smooth and creamy.
3. Add Sugar: Gradually beat in powdered sugar until well combined, adding more to taste if desired. Mix for 2-3 minutes.
4. Incorporate Pineapple: Fold in the drained crushed pineapple and mix until fully incorporated.
5. Fold in Whipped Cream: Gently fold in the whipped cream, being careful not to overmix.

Assembling:

1. Add Filling: Pour filling over the refrigerated graham cracker crust and smooth the top evenly.
2. Chill: Refrigerate for at least 2 hours, or overnight until firm.

Tips:

• Drain Pineapple Well: Be sure to drain the pineapple very well. Any excess juice will make the filling too thin.
• Use Full-Fat Ingredients: Use full-fat ingredients like cream cheese and Cool Whip for the best texture and flavor.
• Fold Gently: Fold the whipped cream gently to maintain its airy, fluffy texture. Overmixing will deflate the filling.
• Chill Thoroughly: Chill for at least 2 hours for the flavors to meld and the filling to firm up enough to slice neatly.
• Garnish Ideas: Garnish with extra pineapple slices, toasted coconut, or maraschino cherries before serving if desired.
• Crust Alternatives: You can substitute the graham cracker crust with vanilla wafers, digestive biscuits, or gingersnaps.

Can I prepare the crust and filling in advance?
Yes! Prepare the crust up to 5 days ahead and store it airtight at room temperature. The filling can be made 1-2 days in advance and refrigerated.

What can I use instead of Cool Whip?
Fresh whipped cream or homemade whipped topping. Fold it gently.

It’s too soft/runny after chilling. How can I fix it?
Drain pineapple again with cheesecloth or paper towels. Chill longer until firm. Add extra crushed graham crackers to absorb moisture.

What to do if crust gets soggy?
Blot moisture with paper towels. Coat the bottom with chocolate to seal moisture or add extra graham cracker crumbs before adding filling.

Can I freeze this dessert?
Yes! Allow it to chill completely first. Cover tightly and freeze up to 2 months. Thaw overnight in the fridge before serving.