This dessert is light, creamy, and packed with pineapple flavor. It starts with a buttery graham cracker crust that gets topped with a cloud-like filling made from cream cheese, crushed pineapple, and whipped topping. Then it’s chilled until set and finished with a sprinkle of graham cracker crumbs on top for the perfect bit of crunch.
It’s one of my go-to desserts in the warmer months when turning on the oven sounds like a terrible idea. But it’s also one of those year-round crowd-pleasers that disappears fast at potlucks, holidays, or any time you just want something sweet and refreshing.
I first made this for a backyard BBQ, and the pan was scraped clean in 20 minutes flat. Everyone—from the kids to my pineapple-skeptical uncle—loved it. And now? It’s a forever-favorite.
Why You’ll Love This Dessert
No-Bake & Easy
Minimal effort, no oven, and just a few steps to dreamy, creamy perfection.
Cool & Refreshing
That creamy pineapple filling is pure tropical heaven on a warm day.
Perfect for Parties
It serves a crowd, holds up well at room temp for a bit, and travels like a dream.
Make-Ahead Friendly
This dessert actually needs time to chill, so it’s ideal for prepping the night before.
Family-Approved
It’s one of those sweet treats everyone says “just a small piece…” but always comes back for seconds.
Prep Time and Servings
Prep Time: 15 minutes
Chill Time: 4 hours or overnight
Total Time: About 4 hours, 15 minutes
Servings: 12
Calories per serving: 280
Carbs: 27g
Fat: 18g
Protein: 2g
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 8 oz whipped topping (like Cool Whip), thawed
- 1 can (20 oz) crushed pineapple, well drained
For Topping:
- 2–3 tablespoons reserved graham cracker crumbs (or make a little extra)
- Optional: maraschino cherries, pineapple tidbits, or coconut flakes for garnish
Step-by-Step Instructions
1. Make the Crust
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture evenly into the bottom of a 9×9-inch baking dish (or 8×8 for thicker layers).
- Set aside or chill while you make the filling.
2. Make the Filling
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Fold in the whipped topping gently until no streaks remain.
- Add the well-drained crushed pineapple and fold it in gently. Make sure the pineapple is well-drained to avoid a runny filling.
3. Assemble
- Spoon the pineapple filling over the crust and smooth it out evenly with a spatula.
- Sprinkle the top with a few extra graham cracker crumbs or your chosen toppings.
4. Chill and Serve
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Slice into squares and serve chilled. Garnish with a cherry or extra pineapple if you’re feeling fancy.
How to Serve
- As a light dessert after a BBQ or summer dinner
- At potlucks, brunches, or holiday parties
- As part of a dessert buffet with fruit salad, cookies, or mini cheesecakes
- Topped with extra whipped cream or toasted coconut for a little extra flair
Tips for Success
- Drain the pineapple well
This is key! Extra liquid can make the filling watery. Press lightly with a spoon or use a fine mesh sieve. - Use softened cream cheese
Room temperature cream cheese mixes more smoothly with the sugar and prevents lumps. - Fold gently
When mixing in the whipped topping and pineapple, fold gently to keep the filling light and fluffy. - Chill time matters
Give it time to set. Four hours is the minimum, but overnight is ideal for perfect slices. - Use a sharp knife for clean cuts
Run your knife under hot water and wipe between cuts for the cleanest edges.
Recipe Variations
Tropical Twist
Add ¼ cup sweetened shredded coconut to the filling and top with toasted coconut flakes.
Berry Dream
Swap the pineapple for crushed strawberries or blueberries (drained of extra juice).
Pineapple-Coconut Layer
Add a thin layer of coconut pudding between the crust and cream cheese layer for extra decadence.
Gluten-Free Option
Use gluten-free graham crackers or cookie crumbs for the crust.
Mini Versions
Spoon into individual cups or jars for cute single-serve portions—perfect for parties.
Serving Suggestions
Drink Pairings:
- Sparkling water with lime
- Coconut lemonade
- Iced herbal tea or mint green tea
Pair With:
- Grilled chicken, pulled BBQ, or burgers for a full summer menu
- A fresh fruit tray or berry salad
- Mini lemon bars or other light citrus desserts for a mixed dessert spread
For Kids:
- Skip the extra toppings for picky eaters
- Serve in mini cups with a spoon
- Let them top with sprinkles or cherries for fun
Storage
Fridge:
Cover tightly and refrigerate for up to 5 days. The texture holds up really well!
Freezer:
You can freeze the whole dish or individual slices for up to 1 month. Let thaw overnight in the fridge before serving.
Special Equipment
- 9×9-inch baking dish
- Mixing bowls
- Electric mixer or hand mixer
- Rubber spatula for smooth layers
FAQ
Can I use fresh pineapple?
You can, but make sure it’s very finely chopped and drained of excess juice. Canned crushed pineapple is ideal for consistency.
Can I use homemade whipped cream?
Yes! Use about 2 cups of freshly whipped cream in place of the whipped topping. It won’t be quite as stable but will taste amazing.
Is this dessert super sweet?
It’s sweet but balanced by the tangy cream cheese and tropical pineapple. You can reduce the powdered sugar a bit if preferred.
Can I double the recipe?
Absolutely! Use a 9×13-inch dish and double all the ingredients.
What if my filling is runny?
That usually means the pineapple wasn’t drained enough. Let it chill longer—it may still set up.
Can I make it ahead?
Yes, it’s perfect to make the night before serving!
Conclusion
Pineapple Dream Dessert is everything you want in a no-bake treat: light, creamy, tropical, and beyond easy to make. Whether you’re taking it to a potluck, whipping it up for your family, or just craving something sweet and sunshiney, this recipe is a guaranteed crowd-pleaser.
If you try it, I’d love to see your dreamy results—snap a pic, tag me, and let me know how you made it your own!
Print
Pineapple Dream Dessert
- Total Time: 4 hrs 15 min
Description
This Pineapple Dream Dessert is a cool, creamy, no-bake treat made with a buttery graham cracker crust, fluffy pineapple filling, and whipped topping. Light, fruity, and refreshing—perfect for potlucks, holidays, or summer gatherings!
Ingredients
For the crust:
-
1½ cups graham cracker crumbs
-
½ cup unsalted butter, melted
-
¼ cup granulated sugar
For the filling:
-
1 (8 oz) package cream cheese, softened
-
½ cup unsalted butter, softened
-
1 cup powdered sugar
-
1 (8 oz) container whipped topping (like Cool Whip), thawed
-
1 (20 oz) can crushed pineapple, drained well
Instructions
1️⃣ Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9×9-inch baking dish. Chill while preparing the filling.
2️⃣ Cream the base: In a large bowl, beat cream cheese and softened butter until smooth. Add powdered sugar and beat until creamy and fluffy.
3️⃣ Fold in pineapple and topping: Gently fold in whipped topping and drained crushed pineapple until well combined.
4️⃣ Assemble: Spread the pineapple mixture evenly over the chilled crust.
5️⃣ Chill and set: Refrigerate for at least 4 hours or overnight until firm.
6️⃣ Serve: Slice into squares and serve chilled. Garnish with extra crushed pineapple or graham cracker crumbs if desired.
Notes
-
Make sure the pineapple is well-drained to avoid a watery filling.
-
Can be made 1–2 days ahead—store covered in the fridge.
-
For a tropical twist, add shredded coconut to the filling or crust.
- Prep Time: 15 min
- Cook Time: 4 hrs chill time