A mouthwatering and effortless no-bake dessert that you’ll instantly fall madly in love with. Not too sweet, fluffy, with a refreshing taste that screams summer and bbq. This most loved dessert is great for everyone, even the kids dig this. Bursting with pineapple, super light, and has an amazing fluffy texture. Gobble on this cold dessert whenever!
Ingredients
GRAHAM CRACKER CRUST:
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1 cup granulated sugar
1 cup unsalted butter melted
2 1/2 cups graham cracker crumbs
PINEAPPLE FILLING:
1 8 ounces package cream cheese softened
1 cup powdered sugar
1 cup crushed pineapple drained
1 8 ounces container of Cool Whip
WHIPPED PINEAPPLE TOPPING:
1/4 cup toasted shredded coconut for topping
1/4 cup pineapple chunks for topping
1 8 ounces Cool Whip
1 teaspoon pineapple extract
1-2 drops yellow gel food colouring
Cherries and pineapple chunks for garnish
How to make No-Bake Pineapple Dream Dessert
To make the Graham Cracker Crust:
Step 1: Add the crushed graham crackers, granulated sugar, and melted butter in a large mixing bowl. Mix until the butter has melted and everything is well incorporated.
Step 2: Transfer and press the mixture into a 9 x 9-inch baking dish. Set aside.
To make the Pineapple Filling:
Step 3: Cream the cream cheese with a standing mixer until smooth and creamy.
Step 4: Slowly add in the powdered sugar and mix until well merged.
Step 5: Add in the Cool Whip, beating until fluffy.
Step 6: Fold in the crushed pineapple using a spatula.
Step 7: Add the filling on top of the crust. Evenly smooth the filling using an angled spatula.
To make the Pineapple Topping:
Step 8: Add the Cool Whip, pineapple extract, and yellow food colouring in a medium bowl. Mix until well combined.
Step 9: Evenly spread the topping with an angled spatula over the pineapple filling.
Step 10: Sprinkle over the toasted coconut and pineapple chunks.
Step 11: Place in the fridge overnight until firm.
Step 12: Serve and enjoy!
Ingredients
- GRAHAM CRACKER CRUST:
- 1 cup granulated sugar
- 1 cup unsalted butter melted
- 2 1/2 cups graham cracker crumbs
- PINEAPPLE FILLING:
- 1 8 ounces package cream cheese softened
- 1 cup powdered sugar
- 1 cup crushed pineapple drained
- 1 8 ounces container of Cool Whip
- WHIPPED PINEAPPLE TOPPING:
- 1/4 cup toasted shredded coconut for topping
- 1/4 cup pineapple chunks for topping
- 1 8 ounces Cool Whip
- 1 teaspoon pineapple extract
- 1-2 drops yellow gel food colouring
- Cherries and pineapple chunks for garnish
Instructions
To make the Graham Cracker Crust:
Step 1: Add the crushed graham crackers, granulated sugar, and melted butter in a large mixing bowl. Mix until the butter has melted and everything is well incorporated.
Step 2: Transfer and press the mixture into a 9 x 9-inch baking dish. Set aside.
To make the Pineapple Filling:
Step 3: Cream the cream cheese with a standing mixer until smooth and creamy.
Step 4: Slowly add in the powdered sugar and mix until well merged.
Step 5: Add in the Cool Whip, beating until fluffy.
Step 6: Fold in the crushed pineapple using a spatula.
Step 7: Add the filling on top of the crust. Evenly smooth the filling using an angled spatula.
To make the Pineapple Topping:
Step 8: Add the Cool Whip, pineapple extract, and yellow food colouring in a medium bowl. Mix until well combined.
Step 9: Evenly spread the topping with an angled spatula over the pineapple filling.
Step 10: Sprinkle over the toasted coconut and pineapple chunks.
Step 11: Place in the fridge overnight until firm.
Step 12: Serve and enjoy!
