Description
This light and creamy no-bake pineapple dessert is layered with crushed pineapple, whipped topping, and a buttery graham cracker crust. It’s refreshing, easy to make, and perfect for warm weather gatherings or a quick weeknight treat.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
- 1 can (20 oz) crushed pineapple, well drained
- Optional topping: additional whipped topping or toasted coconut
Instructions
- In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined.
- Press mixture firmly into the bottom of a 9×9-inch pan to form the crust. Chill in the refrigerator while preparing the filling.
- In a separate bowl, beat cream cheese and powdered sugar until smooth and creamy.
- Fold in whipped topping and drained crushed pineapple until evenly mixed.
- Spread the cream mixture over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours, or until set.
- Top with extra whipped topping or toasted coconut before serving if desired.
Notes
- Make sure pineapple is very well drained to prevent a soggy filling.
- For a lighter version, use light cream cheese and sugar-free whipped topping.
- Chill overnight for best flavor and texture.
- This dessert is great made ahead for potlucks or summer barbecues.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 20g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: pineapple dessert, no-bake cream dessert, pineapple cream bars, tropical dessert, summer treat