Description
A creamy, no-bake layered dessert with a buttery graham cracker crust, rich cream cheese filling, and tangy pineapple whipped topping. Refreshing and tropical, it’s perfect for easy entertaining.
Ingredients
Salted butter 1/2 cup
Graham cracker crumbs 2 1/2 cups
Cream cheese 4 ounces (1/2 block, softened)
Butter 1/2 cup (1 stick, room temperature)
Powdered sugar 2 cups
Frozen whipped topping 8 ounces (1 container, thawed)
Crushed pineapple 20 ounces (1 can, drained very well)
Graham cracker crumbs 1/2 cup (for topping)
Instructions
Preheat oven to 300°F.
Crush graham crackers into fine crumbs. Drain crushed pineapple and set aside.
Melt 1/2 cup salted butter in a microwave-safe bowl.
Mix 2 1/2 cups graham cracker crumbs with melted butter. Press 2 cups of the mixture into an 8×8-inch or 9×9-inch baking dish.
Bake crust for 8–10 minutes until golden. Cool completely.
Combine cream cheese, 1/2 cup butter, and 2 cups powdered sugar in a bowl until smooth. Spread over cooled crust.
Fold 8 ounces thawed whipped topping into 20 ounces drained crushed pineapple. Spread pineapple mixture over cream cheese layer.
Sprinkle reserved 1/2 cup graham cracker crumbs on top. Chill for 4 hours or overnight.
Refrigerate leftovers for up to 3 days.
Notes
Chill at least 4 hours for best texture.
Reserve some pineapple chunks for garnish if preferred.
Use halal-certified whipped topping if available.
- Prep Time: 20
- Cook Time: 10
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/9 of recipe)
- Calories: 320
- Sugar: 38g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg