Pineapple Dream Dessert Recipe
A no-bake tropical delight with a buttery graham cracker crust, creamy pineapple filling, and a fluffy coconut topping—perfect for summer gatherings!
Ingredients
- 2 cups graham cracker crumbs (about 8 full sheets, gluten-free optional)
- 1/2 cup unsalted butter melted
- Pinch salt
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract pure
- 1 can crushed pineapple (20 oz, well drained)
- 1 cup heavy whipping cream chilled
- 1 cup whipped topping (like Cool Whip, thawed)
- 1 tbsp fresh lime zest optional
- 1/2 cup shredded sweetened coconut + extra for garnish
- 1/4 cup chopped macadamia nuts optional, for garnish
Instructions
- Combine graham cracker crumbs, melted butter, and salt in a bowl, then press firmly into a 9×9-inch pan; chill for 15–20 minutes.
- Whip softened cream cheese in a mixer on medium speed until smooth and fluffy, about 2 minutes.
- Mix in powdered sugar, vanilla extract, and reserved pineapple juice, beating until light.
- Gently stir in drained crushed pineapple and lime zest, taking care not to overmix.
- Whip chilled heavy cream to stiff peaks in a clean bowl.
- Fold whipped cream and whipped topping into the pineapple-cream cheese mixture until fluffy.
- Spread filling over chilled crust, smooth the top, and sprinkle shredded coconut evenly.
- Cover and refrigerate for at least 2 hours or overnight until firmly set.
- Cut into 12 squares and garnish with macadamia nuts or extra toasted coconut before serving.
Notes
For extra tartness, swap in fresh lime juice or add mango chunks; leftovers keep covered in the fridge for up to 4 days.
Nutrition
Calories: 280kcal
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