My mom loves pineapples, that is why I learned to make this no-bake pineapple cream dessert for her birthday. I thought, no-bake? Is that even possible? I kept on hearing about no-bake desserts and I haven’t tried doing it until this. This recipe is really easy to follow, but since it was my first time doing a no-bake I was a bit skeptical. That’s why I was surprised that it turned out great! My Mom was so happy and loved it instantly. She gave me a big hug and of course asked me for the recipe. I can’t forget when she asked me to keep half of the dessert because she’s taking it home. Oh, my mom! Isn’t she adorable?
INGREDIENTS
Filling:
8 oz softened cream cheese
1 tub of (8 oz) whipped topping
1 large can of (14-16 oz) crushed pineapple, drained
¾ cup of confectioner’s sugar
½ cup of pineapple chunks
½ cup of shredded coconut for topping.
Crust:
1½ cups of graham cracker crumbs
⅓ cup of sugar
½ cup of butter, melted
HOW TO MAKE NO-BAKE PINEAPPLE CREAM DESSERT
Step 1: To make the crust, mix the graham cracker crumbs and sugar. Stir in the melted butter. Combine well until incorporated. Pour mixture into an 8 x8-inch or 9 x 9-inch pan. Gently press the mixture into the bottom of the pan.
Step 2: Now for the filling, put the softened cream cheese and confectioner’s sugar in a large bowl. Beat until very smooth.
Step 3: In the same large bowl, beat in the tub of whipped topping, then, fold in the drained pineapple.
Step 4: Empty the filling on top of the crust. Spread evenly. Then, top with pineapple chunks and sprinkle over the coconut.
Step 5: Chill in the fridge for at least 4 hours or preferably overnight.
Step 6: When ready to eat, remove the pineapple cream dessert from the fridge. Slice, serve, and enjoy!
Ingredients
- Filling:
- 8 oz softened cream cheese
- 1 tub of (8 oz) whipped topping
- 1 large can of (14-16 oz) crushed pineapple, drained
- ¾ cup of confectioner’s sugar
- ½ cup of pineapple chunks
- ½ cup of shredded coconut for topping.
- Crust:
- 1½ cups of graham cracker crumbs
- ⅓ cup of sugar
- ½ cup of butter, melted
Instructions
Step 1: To make the crust, mix the graham cracker crumbs and sugar. Stir in the melted butter. Combine well until incorporated. Pour mixture into an 8 x8-inch or 9 x 9-inch pan. Gently press the mixture into the bottom of the pan.
Step 2: Now for the filling, put the softened cream cheese and confectioner's sugar in a large bowl. Beat until very smooth.
Step 3: In the same large bowl, beat in the tub of whipped topping, then, fold in the drained pineapple.
Step 4: Empty the filling on top of the crust. Spread evenly. Then, top with pineapple chunks and sprinkle over the coconut.
Step 5: Chill in the fridge for at least 4 hours or preferably overnight.
Step 6: When ready to eat, remove the pineapple cream dessert from the fridge. Slice, serve, and enjoy!
