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?
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Everyone who’s tried this has loved it and requests it in the future. It’s a favorite keeper, having made it three times since March!
Perfect summer dessert. It is delicious.