DESSERT

No-Bake Pineapple Layered Dessert

2 comments

No-Bake Pineapple Layered Dessert

Recipe by Julia PachecoCourse: DessertDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooling time

5

hours

Ingredients

  • Graham Cracker Crust:
  • 1 1/2 sleeves of sleeves of graham crackers

  • 1/2 cup butter, melted

  • Cream Cheese Filling:
  • 6oz cream cheese, softened

  • 1/4 cup butter, softened

  • 2 cups powered sugar

  • Cool Whip Topping:
  • 20oz crushed pineapple, drained well

  • 8oz cool whip

Directions

  • Place the graham crackers into a large ziplock bag and crush then with a rolling pin to crush the graham crackers (or you can place the graham crackers into a food processor to crush) Add the melted butter into the crushed graham crackers and mix to coat. Set 1/2 cup of the graham cracker crust to the side. Place the rest of the graham cracker crust into a 8×8 baking dish.
  • In an electric mixer OR large bowl mix the softened butter and softened cream cheese together. Now slowly stir in the powered sugar. Using a spatula stir in 2 tbs of the crushed pineapple. Spread this cream cheese mixture over the graham cracker crust.
  • To a medium sized bowl add the remaining crushed pineapple and cool whip fold these ingredients together. Spread over the cream cheese layer. Sprinkle the top with the reserved 1/2 cup of graham cracker crust. Cover and refrigerate for at least 5 hours. Enjoy!

Recipe Video

2 Comments

  1. Midwest Cook

    A good-looking layered dessert. If you’re like me and store the Cool Whip in the freezer, take that out the night before to thaw in the fridge, and get your butter & cream cheese out to countertop at least an hour before you want to make this. My total prep time (including getting out ingredients and equipment thru placing items in dishwasher) was almost an hour. Melting the butter, crushing the crackers, draining the pineapple were all longer prep steps — I doubt that even with practice I’ll ever get this made in 10 minutes.

  2. Midwest Cook

    We’re still enjoying this dessert – the crumb base and top crumbs all stay nicely crisp when leftovers are stored in fridge, covered with plastic wrap. When I make this again, I might experiment with making it more like a “bar” with thinner layers – the same amount of pineapple but half the cream cheese filling and also half the Cool Whip.

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