Pineapple Dessert is a large, fluffy dessert filled with a creamy pineapple mixture and completely no-bake! It will be your go-to treat to share at your next potluck or family gathering. If you love this dessert (and I know you will), don’t miss my Piggy Pie Dessert!
Pineapple Dessert
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.
Ingredients & Substitutions
Graham Crackers: You will need about 26 sheets of graham crackers to equal 4 cups crushed. You could also buy graham cracker crumbs to use for the crust and topping.
Butter: You will use butter to coat the graham cracker crumbs and to use in the filling. When coating the graham crackers, be sure they are completely coated in the melted butter.
Pineapple: You will need 2, 20-ounce cans of crushed pineapple for this recipe. Drain the pineapple before adding it to the filling. You could also experiment with other fruits like strawberries or blueberries.
Whipped Topping: For the creamiest whipped cream, make your own. (I also have stabilized whipped cream you could use.) Or, use store-bought whipped topping like cool whip.
Can I Use a Different Sized Pan?
This recipe makes a large batch that can feed 12 people easily. In fact, it might even be enough for 24 people if they have a slice each. The recipe is intended for a 10×15-inch baking dish, but it can also fit into a 9×13-inch pan. However, when using the smaller pan, the ingredients may come right up to the top and cause graham cracker crumbs to spill over and make a mess in your refrigerator.
How to Store Pineapple Dessert
Store pineapple dessert in the refrigerator, covered. It will last 3-4 days.
Pineapple Dessert
Ingredients
Crust/Topping
- 26 sheets graham crackers, crushed (about 4 cups), divided
- ¾ cup (1 ½ sticks / 170 g) butter, melted
Filling
- ½ cup (1 stick / 113 g) butter, room temperature
- 8 ounces cream cheese, room temperature
- 2 cups (250 g) confectioners' sugar
- 2 cans (20 ounces each) crushed pineapple, drained
- 16 ounces whipped topping, homemade or store-bought
Instructions
- Spray a 10×15-inch baking dish with nonstick cooking spray.
Crust/Topping
- To a medium bowl, add the crushed graham crackers. Pour in melted butter and using a fork, combine the graham cracker crumbs and butter completely. Make sure every crumb is coated in butter. Set aside.
Filling
- Using a hand-held mixer, mix the cream cheese and butter in a large bowl until creamy.
- Add confectioners' sugar and mix again until fully combined.
- Add in the crushed pineapple and whipped cream. Using a spatula, gently mix until fully incorporated.
Assembly
- To the prepared baking dish, add 3 cups of 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.
- Serve chilled.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I’ve made this numerous times & it’s always received high raves from my guests. It’s not overly sweet & is perfect anytime. My only advice (and it might already be written & I missed it)….ALWAYS, ALWAYS, ALWAYS crush graham crackers yourself as recipe states. When I first found this recipe it was from another site the difference was the pan size so ingredients were obviously different amounts. She said you could substitute graham crackers crumbs for crushing them yourself, DON’T!!!! The taste was horrible. I changed the recipe I originally found to make it in the larger pan & came up with what she has. Give it a try you won’t be disappointed!!
search Dream Desert
has chocolate, vanilla,
whipped topping but it has a pie crust
type recipe on the bottom/
Came out delish i will add this one to my recipes
So glad you enjoyed it. 🙂
Hi! My kids LOVED this. Only problem was, it stuck to my Pyrex. Any idea what I might have done wrong? I did spray it before putting the crust in. I used pre-crushed graham crackers and had to guess how many to use – so maybe not enough? Thank you! I love your Insta page!!
Sorry about that! You can always add a piece of parchment to the bottom of the pan for easy removal. Glad it tasted god though!
This was awesome! Added chopped pecans to the filling. Amazing!
When the recipe says “18 graham crackers,” I assume that means the whole graham cracker, not broken into any half or quarters….just making sure….I think this is a recipe my mama made years ago, which we loved but unfortunately misplaced after she died….
Yes, 18 whole graham crackers. Blessings to you!
I got a recipe out of my grandmother’s baking box that had a dessert exactly like this. It is an amazing dessert and highly recommend making!!
I have always wondered where this recipe originated! Do you happen to have a date for your grandma’s recipe?
Do u drain the pineapples?
Hi, Kaye! I work with iambaker and am happy to help with questions. Yes, you do drain the pineapple. Have a great day!
I halved this recipe for filling and used bought graham cracker pie crust then topped it with sweetened coconut! It’s delicious!
My husband is diabetic, can I substitute the powdered sugar with splenda?
Hi, Karen! I work with iambaker and am happy to help with questions. We have not used substitutions for the sugar, so I can’t say how that would affect the dessert. Let us know if you try it and how it turns out! Have a great day!