Pineapple Delight Recipe
If you love cool, creamy desserts that taste like sunshine in a pan, this Pineapple Delight Recipe is about to become your new go-to summer treat.
This old-fashioned, no bake pineapple dessert layers a buttery graham cracker crust, fluffy pineapple cream cheese filling, and sweet whipped topping into one chilled, refrigerator pineapple dessert that’s perfect for potlucks, family gatherings, or a quiet Wednesday night sweet tooth. Around here, this pineapple dessert recipe shows up any time the weather warms up—or when someone “just happens” to bring home a can of crushed pineapple.
I’ve been making some version of this creamy pineapple dessert since the late ’90s, when my kids were little and turning on the oven felt like a crime in August. Over the years I’ve tested it with different crusts, types of pineapple, lower-sugar swaps, you name it. This is the version that never fails: simple ingredients, quick prep, and a flavor that feels like a mini vacation on a plate.
From a search perspective, no bake pineapple dessert recipes like this one spike every summer—busy parents, new cooks, and pineapple lovers all want something easy, cool, and crowd-pleasing. If that sounds like you, you’re in the right place.
Why You’ll Love This Recipe
- No oven needed – This is a true no bake pineapple dessert; perfect when it’s too hot to even think about baking.
- Simple pantry ingredients – You probably have most of what you need already: graham crackers, cream cheese, canned crushed pineapple, and whipped topping.
- Feeds a crowd – This pineapple family dessert fills a 9×13 pan, so it’s perfect for potlucks, church suppers, BBQs, and holidays.
- Light, creamy texture – The whipped cream cheese and Cool Whip give it that melt-in-your-mouth feel without being heavy.
- Make-ahead friendly – It actually tastes better after an overnight chill, making it the ideal pineapple potluck dessert.
- Very forgiving – New to layered desserts? This pineapple layered dessert is hard to mess up and still looks lovely.
- Easy to customize – From nuts to toasted coconut or a gluten-free crust, there are lots of fun variations.
- Budget-conscious – Uses affordable ingredients and makes 12–16 servings, which is great when feeding a crowd.
Ingredients
Here’s everything you need for this Pineapple Delight Recipe, plus a few tips from all my years of tinkering. This makes one 9×13-inch pan.
Graham Cracker Crust
- 2 cups graham cracker crumbs
(about 14–16 full sheets; you can pulse them in a food processor or crush them in a zip-top bag with a rolling pin) - ½ cup (1 stick / 113 g) unsalted butter, melted
(salted butter works too—just reduce the added salt) - 3 tablespoons granulated sugar
- Pinch of fine sea salt
(enhances the buttery flavor and keeps the crust from tasting flat)
Pineapple Cream Cheese Layer
- 8 ounces (225 g) cream cheese, softened
(full-fat gives the best texture; reduced-fat works but will be a bit softer) - ½ cup powdered sugar
(also called confectioners’ sugar; sift if lumpy) - 1 teaspoon pure vanilla extract
- 1 container (8 ounces) frozen whipped topping, thawed
(like Cool Whip; you can substitute 3 cups lightly sweetened whipped cream if you prefer) - 1 can (20 ounces) crushed pineapple, very well drained
(press gently with a spoon to remove extra juice—this helps keep the dessert from getting watery)
Topping Layer
- 1 container (8 ounces) frozen whipped topping, thawed
- ½ cup crushed pineapple, well drained
(you can reserve a bit from the first can or open a small extra can) - ¼ cup chopped pecans or walnuts (optional)
- 2–3 tablespoons toasted coconut flakes (optional, for garnish)
- Maraschino cherries for topping (optional, but very cute for a retro look)
Ingredient notes and quick swaps:
- Graham cracker crust dessert base: You can use vanilla wafers or digestive biscuits in place of graham crackers for a slightly different flavor.
- Pineapple: Stick with canned crushed pineapple instead of fresh; it has a consistent texture and sweetness that works best here.
- Whipped topping: If you like a more “from-scratch” feel, whip heavy cream with a bit of powdered sugar and vanilla, but note the dessert will be a little softer.
- Sugar tweaks: You can cut the powdered sugar to ⅓ cup for a less-sweet pineapple cream cheese dessert; it’s still lovely.
Directions
-
Prepare your pan
Lightly grease a 9×13-inch baking dish with a thin layer of butter or a quick spray of nonstick cooking spray. This helps those first slices come out clean. -
Make the graham cracker crust
In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and mix until all the crumbs are evenly moistened and look like wet sand. -
Press and chill the crust
Transfer the crumb mixture to your prepared pan. Use the bottom of a measuring cup or glass to press it firmly and evenly into the bottom. Try to get into the corners. Chill in the refrigerator for at least 20–30 minutes while you prepare the filling; this helps the crust hold together. -
Beat the cream cheese and sugar
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1–2 minutes. Add the powdered sugar and vanilla and beat again until well combined and fluffy. Scrape down the sides of the bowl once or twice. -
Fold in the whipped topping
Gently fold the first container of thawed whipped topping into the cream cheese mixture using a spatula. Take your time and use a light hand so you don’t deflate the mixture—it should look light, smooth, and airy. -
Stir in the pineapple
Add the well-drained crushed pineapple to the bowl. Stir just until evenly distributed. If it looks very loose, let it sit a couple of minutes; the cream cheese will firm up slightly as it chills. -
Layer the pineapple cream cheese filling
Spread the creamy pineapple mixture over the chilled graham cracker crust, smoothing the top with an offset spatula or the back of a spoon. Try to keep the layer even so your final slices look neat. -
Add the whipped topping layer
Gently spread the second container of whipped topping over the pineapple cream cheese layer. Work from the center outward to avoid pulling up the layer beneath. It’s okay if it’s not perfect—this is a relaxed, family-style pineapple whipped topping dessert. -
Garnish the top
Sprinkle the remaining crushed pineapple evenly over the top, then add chopped nuts and toasted coconut if using. Dot with maraschino cherries for a fun, old-school touch. This is where it starts to look like a classic summer pineapple dessert from a church cookbook. -
Chill thoroughly
Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This rest time lets the layers set and the flavors mingle. You’re aiming for firm, clean slices that still feel soft and creamy. -
Slice and serve
When ready to serve, cut into squares (anywhere from 12 to 16 pieces). For the cleanest cuts, use a sharp knife, wipe it between slices, and serve the pineapple cool whip dessert straight from the fridge.
Servings & Timing
- Yield: 12–16 servings (depending on how big you cut the squares)
- Prep Time: 20–25 minutes
- Chill Time: 4–12 hours (overnight gives the best texture)
- Total Time: About 4½–13 hours, mostly hands-off chilling
This is one of those refrigerator pineapple desserts that fits right into a busy schedule; you assemble it when you have a pocket of time, and it waits patiently in the fridge for your guests.
Variations
You know what? Once you’ve made this Pineapple Delight Recipe as written, you’ll probably want to play with it. Here are some easy twists:
- Coconut-Pineapple “Piña Colada” Dessert: Stir ½ cup shredded coconut into the crust and sprinkle extra on top for a tropical spin.
- Gluten-Free Version: Use gluten-free graham crackers or cookies for the crust for an easy gluten-free pineapple dessert.
- Lighter Version: Use reduced-fat cream cheese and a light whipped topping, and cut the sugar slightly for a lighter creamy pineapple dessert.
- Cherry-Pineapple Layered Dessert: Swirl a thin layer of cherry pie filling between the crust and pineapple cream layer for a nostalgic “party dessert” feel.
- Nut-Free: Skip the nuts and use more toasted coconut or crushed graham cracker crumbs on top for crunch.
- Mini Pineapple Cups: Press the crust and filling into clear plastic cups for a fun grab-and-go pineapple family dessert at BBQs.
Storage & Reheating
(Well, we’re not really reheating anything here—but let’s talk storage and serving.)
-
Refrigerator:
Store covered in the fridge for up to 4 days. The crust softens a bit over time, but many people actually prefer it that way because the layers meld together. -
Freezer:
You can freeze this no bake pineapple dessert for up to 1 month. Wrap the entire pan well in plastic wrap and then in foil, or freeze individual squares in airtight containers. -
Thawing:
Thaw frozen slices overnight in the refrigerator. They’re also surprisingly good when still a little frosty—almost like a pineapple ice cream bar. -
Make-Ahead Tips:
For the best texture, assemble the dessert no more than 24 hours ahead if you want a firmer crust. For potlucks, I like to make it the afternoon before and chill overnight.
Notes From My Kitchen
- Drain that pineapple well. This is probably the number-one tip. If your crushed pineapple is too wet, the layers can turn a bit soupy. I pour the can into a mesh strainer and press gently with the back of a spoon.
- Soft cream cheese is key. Let your cream cheese sit on the counter about 30–40 minutes. If it’s too cold, you’ll get little lumps instead of a smooth pineapple cream cheese dessert.
- Give it time to set. I know it’s tempting to slice it after an hour, but the texture improves dramatically after 4+ hours, and even more overnight.
- Adjust sweetness to your taste. Some folks like this very sweet, almost like a pineapple dessert lasagna. If you’re used to less-sweet desserts, reduce the powdered sugar and use unsweetened coconut.
- Transporting for potlucks. This is a perfect pineapple potluck dessert because it chills well and travels nicely. I use a pan with a tight-fitting lid and keep it in an insulated bag with ice packs if it’s hot out.
Honestly, this is one of those recipes that makes you look like you fussed way more than you did—and I’m not mad about that.
FAQs
Can I use fresh pineapple instead of canned?
I don’t recommend it for this recipe; fresh pineapple has enzymes that can affect the texture and it releases more juice, which can make the layers runny.
Can I make this Pineapple Delight Recipe without Cool Whip?
Yes—use about 4 cups of homemade whipped cream (slightly sweetened) instead, but keep in mind the dessert may be a bit softer and doesn’t keep quite as long.
Why is my dessert watery or not setting up?
Most of the time, this happens when the pineapple isn’t drained well or the dessert didn’t chill long enough. Next time, press more juice out and give it a full overnight chill.
Can I make this in an 8×8 or 9×9 pan?
You can, but you’ll want to halve the recipe or the layers will be very thick and harder to slice cleanly.
How far ahead can I prepare this for a party?
You can assemble it up to 24 hours in advance; just keep it covered in the fridge. After 3–4 days, the crust softens quite a bit.
Can I reduce the sugar for a less-sweet version?
Yes. Cut the powdered sugar to ⅓ cup or even ¼ cup, and use unsweetened coconut and nuts on top instead of extra sweet toppings.
Is this safe to leave out on a buffet table?
Because of the cream cheese and whipped topping, it should only sit at room temperature for about 2 hours. For outdoor gatherings in hot weather, try to keep it chilled until close to serving time.
Can I add extra fruit, like strawberries or mandarin oranges?
You can gently fold in a small handful of very well-drained fruit, but don’t add too much or it may loosen the filling. For more fruit, layer it on top right before serving.
Conclusion
This Pineapple Delight Recipe is everything a good summer pineapple dessert should be: cool, creamy, easy, and just nostalgic enough to make everyone smile. It’s the kind of crushed pineapple dessert you can bring to a family gathering and know the pan will go home empty.
If you make this recipe, I’d love to hear how it turned out—tell me if you served it as-is or tried one of the variations. And if you’re in the mood for more easy, no-bake treats, try pairing this with a chocolate icebox cake or a simple strawberry refrigerator dessert for a full “no-oven” dessert table.
Pineapple Delight
Ingredients
- 2 cups graham cracker crumbs about 14–16 full sheets, finely crushed
- 1/2 cup unsalted butter melted
- 3 tablespoons granulated sugar
- 1 pinch fine sea salt
- 8 ounces cream cheese softened, preferably full-fat
- 1/2 cup powdered sugar sift if lumpy
- 1 teaspoon vanilla extract
- 16 ounces frozen whipped topping thawed, divided (two 8-ounce containers)
- 20 ounces crushed pineapple canned, very well drained; reserve about 1/2 cup for topping if desired
- 1/2 cup crushed pineapple well drained, for topping
- 1/4 cup pecans or walnuts chopped, optional
- 2 tablespoons toasted coconut flakes optional, for garnish
- maraschino cherries optional, for topping
Instructions
- Lightly grease a 9x13-inch baking dish with a thin layer of butter or a quick spray of nonstick cooking spray to help the slices release cleanly.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and a pinch of fine sea salt. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 3 tablespoons granulated sugar, 1 pinch fine sea salt
- Transfer the crumb mixture to the prepared baking dish. Use the bottom of a measuring cup or glass to press it firmly and evenly into the bottom, getting into the corners. Chill in the refrigerator for 20–30 minutes while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, 1–2 minutes. Add the powdered sugar and vanilla extract and beat again until well combined and fluffy, scraping down the sides of the bowl as needed.8 ounces cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Gently fold in one 8-ounce container of thawed whipped topping using a spatula until the mixture is light, smooth, and airy. Avoid overmixing so you don’t deflate it.16 ounces frozen whipped topping
- Add the well-drained crushed pineapple (reserving about 1/2 cup for topping if desired). Stir just until evenly distributed. If the mixture seems very loose, let it sit a few minutes; it will firm up as it chills.20 ounces crushed pineapple
- Spread the pineapple cream cheese mixture evenly over the chilled graham cracker crust, smoothing the top with an offset spatula or the back of a spoon.
- Gently spread the second 8-ounce container of thawed whipped topping over the pineapple cream cheese layer, working from the center outward to avoid pulling up the layer beneath.16 ounces frozen whipped topping
- Sprinkle the remaining crushed pineapple evenly over the top, then add chopped nuts and toasted coconut if using. Dot with maraschino cherries for a retro look.1/2 cup crushed pineapple, 1/4 cup pecans or walnuts, 2 tablespoons toasted coconut flakes, maraschino cherries
- Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until the layers are set and sliceable.
- Cut into 12–16 squares. For the cleanest slices, use a sharp knife and wipe it between cuts. Serve cold straight from the refrigerator.
