This is not your average Pineapple Dessert. It is big, loaded with pineapple flavor, and beyond light and fluffy! And the best part? It’s completely NO BAKE! If you love this dessert (and I know you will), don’t miss my Piggy Pie Dessert!


Pineapple Dream Dessert Piece on a White Plate on a White Counter. This dessert is a layer of graham cracker crumbs on the top and bottom and a middle layer of creamy cream cheese pineapple filling.

Pineapple Dessert

If you love EASY desserts that just happen to taste great, this is the dessert for you. I saw this on Amanda’s Cooking (what a great name!😉) and had to give it a try. The biggest changes I made were adding a bit more butter to the crust so that it would stay together better and double the filling ingredients. I like a nice big slice of this dessert and found that by increasing the filling (but not the sugar!)  it fit just perfectly into a 10×15 pan. It also fits into a 9×13 pan, but the ingredients come right up to the top which can mean random graham crackers crumbs in your refrigerator. My refrigerator has seen worse, so no complaints from me!

Pouring the filling for Pineapple Dessert over graham cracker crust in a 9x13 pan.

How to Make Pineapple Dessert

Make sure your butter and cream cheese are room temperature. In a large bowl, add the butter and cream cheese and mix with a hand-held mixer until smooth. Add in the confectioner’s sugar and mix again, starting on low so that you don’t end up in a cloud of sugar.

Now add in the 2 cans of crushed pineapple. Here is where you should taste test though… start with 1 can. Some of my kids much preferred this dessert with only 1 can of pineapple, but my husband and I liked 2 better. It honestly isn’t a huge difference, but if you have someone who is on the fence about pineapple desserts, 1 can might be a great place to start.

After the pineapple has been mixed in (I do this with a spatula) you can fold in the whipped topping. Whether you make your whipped topping or use store-bought (cool whip) is up to you.

Hand Sprinkling graham cracker crumbs over Easy Pineapple Dessert.

Assembling the Dessert

Now that the filling is done, you can assemble the dessert. Pour 3 cups (you should have 4 cups total) of the graham cracker crumbs into a prepared 10×15 pan. Press down until the crumbs are compact and even. Pour the filling on top and smooth out with an offset spatula or the spatula you used to mix it.

Finally, sprinkle the remaining graham cracker crumbs over top. Pop the dessert into the refrigerator until ready to serve. While we have eaten this immediately after preparing it, I do prefer it chilled. Especially on a hot summer’s day!

Very close up of a Pineapple Dessert on a plate showing fluffy filling and a graham cracker topping and crust.

What Pan Do You Use for This Pineapple Dessert?

This is a big recipe, enough to feed 12 people very well. (I dare say that even 24 folks could eat a slice and be satisfied!) I recommend a 10×15 baking dish. If you are anything like me you have 6 different casserole dishes in your cupboard and they are all different sizes. (But all labeled 9×13, of course 😂) Grab the biggest one you have which would at least be 9×13. This dessert will definitely fit into a 9×13 pan, but nothing smaller.

Pineapple Dream Dessert
4.91 from 10 votes

Pineapple Dessert

Prep Time 10 mins
We love this easy (SO EASY) and delicious dessert that is NO BAKE!



  • 18 graham crackers, crushed
  • ¾ cup (1 ½ sticks or 168g) butter, melted


  • ½ cup (1 stick or 113g) butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups confectioners sugar
  • 40 ounce (2 cans) crushed pineapple, drained
  • 16 ounces whipped topping, such as cool whip



  • Smash graham cracker crumbs until they are fine. Add in melted butter and using a fork, combine the graham crackers crumbs and butter completely. Make sure every crumb is coated in butter. Set aside.


  • In a large bowl and using a hand-held mixer, mix the cream cheese and butter until creamy.
  • Add in 2 cups of confectioners sugar and mix again until fully combined.
  • Add in the whipped topping (cool whip) and the crushed pineapple. Using a spatula, gently mix until fully incorporated.
  • In a 10x 15 casserole dish (or 9×13 dish, but nothing smaller) that has been sprayed with non-stick spray, add 3 cups of the graham cracker crumbs. (You should have 1 cup remaining.) Press until flat and even.
  • Pour the filling onto the crust and spread in an even layer.
  • Sprinkle the remaining graham cracker crumbs over top.
  • Refrigerate for at least 2 hours, preferably overnight.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I enjoy your recipe’s very much.And they are very delicious.Please don’t stop. Thanks again.Charlie

  2. I halved the recipe and used a ready made graham cracker crust, added a cup of coconut took it to my daughter’s for Easter! It was a hit! She loved it!

  3. Ok let me see if I have this correct, in order to have a thicker dessert, you double in cheesecake ingredients except the confectionery sugar, leaving that at 2 cups. And the crust and topping you have the crumbs mixed with butter, 3 cups for base and 1 cup spread as topping.

    I really want to try this again but want to make sure this is how you do it.

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