(Almost) No-Bake Pineapple Dream Dessert is a delicious summer dessert! Cream cheese, pineapple, whipped topping and graham crackers – so simple!
Ingredients
For the crust:
- ½ cup salted butter
- 2 ½ cups graham cracker crumbs,
For the filling:
- 4 ounces cream cheese (1/2 block), softened to room temperature
- ½ cup butter (1 stick), room temperature
- 2 cups powdered sugar
- 8 ounce container frozen whipped topping (COOL WHIP), thawed
- 20 ounce can crushed pineapple (drained really well)
Instructions
- Preheat oven to 300F.
For the crust:
- Crush graham crackers. Also, drain 20 ounce can crushed pineapple.
- Melt 1/2 cup salted butter in the microwave in a medium, microwave-safe bowl.
- Add 2 1/2 cups graham cracker crumbs, to the melted butter and stir until combined.
- Measure out 2 CUPS of the crumb mixture and press it firmly into the bottom of an 8×8-inch or 9×9-inch square baking dish (whichever you have)
- Bake crumb mixture for about 8-10 minutes and then allow to cool completely.
- You’ll have some crumb mixture (1/2 cup) left over. Just hang onto it because you’ll need it for the topping.
For the filling:
- In a stand mixer (or using an electric mixer), beat 4 ounces cream cheese (1/2 block), softened to room temperature and 1/2 cup butter (1 stick), room temperature until creamy.
- If using a stand mixer, turn it down to low and add 2 cups powdered sugar slowly until it is all incorporated and smooth.
- Now add in a heaping tablespoon of the drained crushed pineapple and give it a good stir.
- Next, spread the cream cheese mixture over the baked and cooled graham cracker crust.
- In a separate bowl, combine 8 ounce container frozen whipped topping (COOL WHIP), thawed with the remaining drained crushed pineapple.
- Stir well. It will get thick and clumpy.
- Spread whipped topping mixture over the cream cheese layer. I just drop it by the blob-full all over and then gently spread it using the back of my spoon.
- Now, sprinkle the rest of the graham cracker crumb mixture on the top.
- Cover the whole dish with plastic wrap. Then refrigerate for at least 4 hours before slicing and serving.