Description
A delicious and easy-to-make no-bake dessert featuring a creamy pineapple filling on a graham cracker crust.
Ingredients
Scale
- 2 cups (200 g) graham cracker crumbs
- ½ cup (115 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 8 oz (225 g) cream cheese, softened
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- Pinch of salt
- 1 can (20 oz / 565 g) crushed pineapple, well-drained
- 2 cups whipped topping (Cool Whip or fresh whipped cream)
- Toasted shredded coconut (optional)
- Pineapple tidbits for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Press firmly into the bottom of a 9×9-inch (or similar) pan.
- Chill in the refrigerator while preparing the filling.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sweetened condensed milk, vanilla, lemon juice, and salt; beat until fully combined.
- Gently fold in the drained crushed pineapple.
- Spread the pineapple cream filling evenly over the chilled crust.
- Top with whipped topping, spreading it smoothly to cover.
- Sprinkle toasted coconut on top and add pineapple tidbits for garnish if desired.
- Refrigerate for at least 4 hours (or overnight) before slicing.
- Serve cold for the best texture and flavor.
Notes
- For a tropical twist, consider adding chopped nuts or other fruits.
- Ensure the crushed pineapple is well-drained to avoid a soggy crust.
- This dessert can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg