No-bake Pineapple Cream Dessert
Pineapple just seems to scream summer! OK I know it’s available year-round, but its tropical origins put it squarely in the summer category–at least for me.
Ingredients
Filling:
- 8 oz softened cream cheese
- 1 tub 8 oz whipped topping
- 1 can 14-16 oz crushed pineapple, drained
- ¾ cup confectioner’s sugar
- ½ cup pineapple chunks
- ½ cup shredded coconut for topping.
Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup of sugar
- ½ cup butter melted
Instructions
For the crust:
- Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well.
- Press into a 8 x 8- or 9 x 9-inch pan.
Filling:
- In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth.
- Beat in the tub of whipped topping. Then fold in the drained pineapple.
- Spread filling on top of the crust. Top with pineapple chunks and sprinkle with coconut.
- Chill very well—at least 4 hours, preferably overnight