Description

Indulge in the tropical flavors of this No-Bake Pineapple Cream Dessert, a refreshing and easy-to-make treat that’s perfect for those warm days when you want something sweet without turning on the oven. With a buttery graham cracker crust, a creamy pineapple-infused filling, and a topping of juicy pineapple chunks and shredded coconut, this dessert is a delightful combination of textures and flavors. It’s the perfect ending to any meal or a cooling snack to enjoy on a hot afternoon

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter, melted
• For the Filling:
• 8 oz softened cream cheese
• 8 oz tub whipped topping
• 14-16 oz large can crushed pineapple, drained
• 3/4 cup confectioner’s sugar
• 1/2 cup pineapple chunks
• 1/2 cup shredded coconut (for topping)

Preparation Method

Prepare the Crust: Start by making the crust. In a medium bowl, combine the graham cracker crumbs and sugar. Stir until well mixed. Gradually add the melted butter, stirring until the mixture is fully combined and has the texture of wet sand. Press this mixture firmly into the bottom of an 8 x 8-inch or 9 x 9-inch pan to form an even layer. Make sure the crust is packed tightly so that it holds together when the dessert is sliced.

Make the Filling: In a large mixing bowl, beat the softened cream cheese and confectioner’s sugar together using an electric mixer. Beat until the mixture is smooth and free of lumps. Next, fold in the whipped topping until it’s fully incorporated and the mixture is light and fluffy. Gently fold in the drained crushed pineapple, ensuring it’s evenly distributed throughout the filling.

Assemble the Dessert: Spread the cream cheese and pineapple filling evenly over the prepared graham cracker crust. Use a spatula to smooth the top. Once the filling is in place, evenly distribute the pineapple chunks over the surface. Finally, sprinkle the shredded coconut on top, giving the dessert a beautiful tropical finish.

Chill: To set the dessert, cover the pan with plastic wrap and refrigerate it for at least 4 hours, but preferably overnight. This chilling time allows the flavors to meld together and ensures that the dessert holds its shape when sliced.

Tips and Conclusion

Tip
For an added burst of flavor, you can toast the shredded coconut before sprinkling it on top of the dessert. Simply spread the coconut on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until golden brown. Let it cool before using. You can also add a splash of coconut extract to the filling for an extra layer of tropical flavor.

Conclusion
This No-Bake Pineapple Cream Dessert is a quick and easy recipe that delivers a deliciously creamy and fruity treat. The combination of a crunchy graham cracker crust with a smooth pineapple-infused filling and a topping of fresh pineapple and coconut makes for a dessert that’s both satisfying and refreshing. Whether you’re serving it at a summer gathering or enjoying it as a midweek treat, this dessert is sure to be a hit with everyone who tries it. Chill it well, slice it up, and enjoy a taste of the tropics right from your kitchen!