Pineapple Delight
This no-bake Pineapple Delight layers a buttery graham cracker crust, fluffy pineapple cream cheese filling, and sweet whipped topping for a cool, creamy dessert that’s perfect for potlucks, holidays, or an easy summer treat.
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.
Notes
Drain the crushed pineapple very well to prevent a watery dessert—press it in a mesh strainer with the back of a spoon. Softened cream cheese helps you get a smooth, lump-free filling. This dessert tastes best after chilling at least 4 hours, and even better overnight. Store covered in the refrigerator for up to 4 days, or freeze up to 1 month and thaw in the fridge before serving.
Nutrition
Calories: 350kcal
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