Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but make sure it’s finely chopped and well-drained. You'll need about 3 cups of chopped pineapple to match the amount in a 20 oz can.

What if my filling doesn’t set properly?

If the filling is too soft, try mixing in 2–3 tablespoons of powdered sugar to absorb excess moisture. Also, make sure the pineapple is drained very well.

Can I make this recipe ahead of time?

Absolutely. This dessert can be made up to 24 hours in advance. Just cover it tightly and store it in the refrigerator until serving.

What can I use instead of Cool Whip?

You can use 8 ounces of freshly whipped heavy cream as a substitute. Note that it may result in a slightly softer texture.

No-Bake Pineapple Cream Dessert

Name: No-Bake Pineapple Cream Dessert
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 113 g (1 stick) melted butter; 150 g graham cracker crumbs (about 12 full graham cracker sheets); 75 g granulated sugar; 1 can (568 g) crushed pineapple, well drained; 113 g (1 stick) softened butter; 220 g powdered sugar; 225 g (8 oz) cream cheese, softened; 227 g (8 oz) Cool Whip (or whipped topping)

Description

This no-bake pineapple cream dessert is a tropical treat featuring a buttery graham cracker crust layered with light, fluffy pineapple-infused cream cheese filling. It’s refreshing, quick to prepare, and ideal for summer gatherings or easy weeknight desserts.

Ingredients

Scale

For the Crust:

113 g (1 stick) melted butter
150 g graham cracker crumbs (about 12 full graham cracker sheets)
75 g granulated sugar

For the Filling:

1 can (568 g) crushed pineapple, well drained
113 g (1 stick) softened butter
220 g powdered sugar
225 g (8 oz) cream cheese, softened
227 g (8 oz) Cool Whip (or whipped topping)

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Instructions

Make the crust base: Crush graham crackers into fine crumbs using a food processor or by hand. Mix in melted butter and sugar until the texture resembles wet sand.
Set the crust in place: Press the crumb mixture firmly into the bottom of a 9×9-inch baking dish to form an even layer. Place in the refrigerator to chill while making the filling.
Drain the pineapple: Pour the crushed pineapple into a mesh strainer and press down to remove as much juice as possible. The drier the pineapple, the firmer the filling will be.
Prepare the filling mixture: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually beat in the powdered sugar until fully combined and fluffy.
Combine pineapple and whipped topping: Gently fold the drained pineapple into the cream mixture. Add the whipped topping and fold carefully until everything is evenly mixed without deflating the whipped cream.
Assemble and chill: Pour the filling over the chilled crust and spread it evenly with a spatula. Cover tightly and refrigerate for at least 2–3 hours, or until set.
Slice and serve: Once chilled and firm, cut into squares and enjoy cold for the best texture and flavor.

Notes

Make sure the crushed pineapple is thoroughly drained; too much moisture can cause a soggy or loose filling. You can line the pan with parchment for easier removal. Add a touch of vanilla extract or lemon zest for extra flavor. This dessert will keep well in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 square (1/12 of dish)
Calories: 285
Sugar: 22g
Sodium: 160mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg