Looking for the perfect tropical treat that’s both delicious and effortless? This no bake pineapple cream dessert is your new go-to for sunny flavors without ever turning on the oven. With its creamy texture, refreshing pineapple taste, and quick prep time, this dessert is bound to become a favorite — and you won’t believe how easy it is to make. Keep reading to discover how to whip up this cool, crowd-pleasing delight!
| Servings: | 12 |
| Prep Time: | 20 minutes |
| Cook Time: | 0 minutes |
| Total Time: | 4 hours 20 minutes |
| Serving Size: | 1 square |
Description
This no bake pineapple cream dessert is what summer dreams are made of—cloud-like layers of creamy filling mingled with sweet pineapple and buttery graham cracker crumbs. Each bite melts on your tongue like sunshine wrapped in silk, delivering the tropical tang of pineapple kissed by soft vanilla cream. It is the kind of dessert that transports you poolside, toes in the sand, no passport required.
Reminiscent of classic potluck favorites but elevated with a velvety texture and a refreshing flavor pop, this chilled dessert is as light as a breeze and as indulgent as a cheat day. The unexpected fusion of fruity brightness and creamy richness makes it feel nostalgic, yet new. Perfect after a grilled summer meal or as a festive ending to a holiday spread, this dish brings smiles faster than you can say “seconds please.”
Why You’ll Love This Recipe
This no bake pineapple cream dessert is perfect for those moments when you want something sweet but do not want to turn on the oven. It is quick to assemble and uses simple pantry ingredients, yet it delivers big on taste. You can make it in advance, and it only gets better as it chills in the fridge—ideal for busy hosts and home cooks.
In addition to its simplicity, this dessert is flexible. You can serve it in a baking dish for casual family gatherings or layer it elegantly in parfait glasses for more formal occasions. It is naturally egg-free and can be made gluten-free or dairy-free with a few easy swaps. Whether for a summer picnic, birthday celebration, or just a craving on a warm evening, this recipe fits the mood.
Serving and Storage Tips
Keep this dessert refrigerated until ready to serve. It should chill for at least 4 hours or overnight for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days. Because it contains dairy, avoid leaving it at room temperature for more than an hour.
This dessert does not freeze well, as freezing can affect the creamy texture and cause the pineapple to become watery upon thawing. However, you can prepare it a day or two ahead and store it chilled, making it a stress-free option for entertaining. For a prettier presentation, spoon individual servings into small glasses or jars just before serving.
Ingredients
- 2 cups graham cracker crumbs
- 1 half cup unsalted butter melted
- 1 can crushed pineapple in juice 20 ounces
- 1 half cup granulated sugar
- 1 package cream cheese 8 ounces softened
- 1 package instant vanilla pudding mix 3.4 ounces
- 1 cup cold milk
- 1 container whipped topping 8 ounces thawed
- Fresh pineapple slices or maraschino cherries for garnish
Equipment
- 9×13 inch baking dish
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
Instructions
- Make the crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter. Stir until fully moistened and the mixture resembles wet sand.
- Press the mixture into the bottom of a 9×13 inch baking dish. Use the bottom of a measuring cup to press it firmly and create an even layer. Chill in the refrigerator while you make the filling.
- Prepare the cream layer: In a large bowl, beat the softened cream cheese with the sugar until smooth. Take your time here—you want that silky texture with no lumps. Scrape down the bowl a few times during mixing.
- Drain the pineapple thoroughly and stir it into the cream cheese mixture, folding gently so everything stays light and airy.
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for about 1 to 2 minutes until it thickens. Do not overmix or it may get gloopy.
- Fold the pudding mixture into the pineapple cream cheese filling until fully combined.
- Gently fold in half of the whipped topping. This adds body and a lighter texture. Reserve the rest for the top.
- Spread the pineapple cream mixture evenly over the prepared graham crust. The layers should be distinct and creamy.
- Top with the remaining whipped topping, smoothing it out with a spatula.
- Cover and refrigerate for at least 4 hours or overnight for best results. Chilling allows all the flavors to meld and the dessert to firm up.
- Before serving, decorate with pineapple slices or a bright cherry on top for that retro dessert bar vibe.
- Cut into squares and serve chilled. Watch them disappear.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For a tropical twist, stir a splash of coconut extract into the cream layer. You can also substitute the graham crust with crushed vanilla wafers or cinnamon cookies for a personal touch.
FAQ
Can I make this a day ahead?
Yes, in fact it is better if made ahead. Letting the dessert chill overnight gives it the perfect texture and allows the flavors to deepen.
Can I use a different fruit?
Absolutely. Try drained mandarin oranges or chopped peaches for a different fruity twist. Just make sure the fruit is not too juicy to keep the dessert from becoming soggy.
Is there a way to make this dessert lighter?
Use light cream cheese, light whipped topping, and reduced-fat graham crackers. You can also reduce the sugar slightly depending on personal preference.
We hope you enjoyed our article about the No-Bake Pineapple Cream Dessert! If it inspired you or made your day a little sweeter, let us know in the comments. And if it’s not too much trouble, pin this article or any image from it on Pinterest — it really helps more people discover our content. Don’t forget to like the pin as well — your support means the world to us and helps us create even more delicious ideas for you! 💛
No Bake Pineapple Cream Dessert
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1 can crushed pineapple in juice 20 ounces, drained
- 1/2 cup granulated sugar
- 1 package cream cheese 8 ounces, softened
- 1 package instant vanilla pudding mix 3.4 ounces
- 1 cup cold milk
- 1 container whipped topping 8 ounces, thawed
- Fresh pineapple slices or maraschino cherries for garnish
Instructions
- In a mixing bowl, combine the graham cracker crumbs with the melted butter. Stir until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9x13 inch baking dish to form the crust. Place in the refrigerator while preparing the filling.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the drained crushed pineapple to the cream cheese mixture and mix until fully incorporated.
- In a separate bowl, combine the vanilla pudding mix with the cold milk. Whisk for 1 to 2 minutes until the mixture thickens.
- Gently fold the pudding into the cream cheese and pineapple mixture until smooth.
- Fold in half of the whipped topping, reserving the rest for the top layer.
- Spread the pineapple cream mixture evenly over the prepared crust.
- Spread the remaining whipped topping on top.
- Cover the dessert and chill in the refrigerator for at least 4 hours or overnight.
- Before serving, garnish with fresh pineapple slices or maraschino cherries if desired.
- Slice and serve chilled.
