Description
A luscious, no-bake dessert layering a buttery graham cracker crust with a fluffy cream cheese and pineapple filling, topped with whipped cream and toasted coconut. This easy-to-make treat is chilled to set, perfect for gatherings or a refreshing sweet bite.
Ingredients
Crust
- 16 whole sheets honey Graham crackers
- 1/2 cup (1 stick) butter, melted
Filling
- 8 ounce brick cream cheese, softened
- 20 ounce can crushed pineapple, undrained
- 1 cup powdered sugar
- 3.4 ounce box vanilla instant pudding powder
Topping
- 8 ounce tub Cool Whip topping, thawed
- 1/2 cup lightly toasted coconut flakes
Instructions
- Prepare the pan: Coat a 9×13 inch baking dish with nonstick spray to prevent sticking of the crust and ease serving later.
- Make the crust: Blend the Graham crackers in a food processor until finely ground to achieve about 2 1/2 cups of crumbs. Add the melted butter and blend again until well combined and moist. Press this mixture evenly and firmly into the bottom of the prepared baking dish to form the crust layer.
- Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until fluffy. Add the entire undrained can of crushed pineapple, powdered sugar, and vanilla instant pudding powder. Beat the mixture until completely combined and it thickens slightly. Spread this pineapple-cream cheese mixture evenly over the graham cracker crust.
- Add the topping: Evenly spread the thawed Cool Whip topping over the pineapple filling layer to create a light, creamy finish.
- Chill the dessert: Refrigerate the assembled dessert until completely chilled and set, ideally overnight or for at least 4 hours, allowing the layers to firm up and meld flavors.
- Garnish and serve: Before serving, sprinkle the lightly toasted coconut flakes evenly over the top. Cut into squares and serve chilled for a refreshing no-bake treat.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Use undrained crushed pineapple to keep the filling moist and flavorful.
- Lightly toast the coconut flakes on a dry skillet over medium heat, stirring frequently to prevent burning, until golden and fragrant.
- This dessert can be assembled a day ahead, making it convenient for parties.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
