(Almost) No-Bake Pineapple Dream Dessert

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READY IN: 30mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300°F.
  • For the crust:
  • Crush graham crackers. Also, drain crushed pineapple.
  • Melt 1/2 cup (1 stick butter) in the microwave in a medium, microwave-safe bowl.
  • Add 2 1/2 cups graham cracker crumbs to the melted butter and stir until combined.
  • Measure out 2 CUPS of the crumb mixture and press it firmly into the bottom of an 8 x 8 or 9 x 9 square baking dish (whichever you have).
  • Bake crumb mixture for about 8-10 minutes and then allow to cool completely.
  • You'll have some crumb mixture (1/2 cup) left over. Just hang onto it because you'll need it for the topping.
  • For the filling:
  • In a stand mixer (or using an electric mixer), beat the cream cheese and butter together until creamy.
  • If using a stand mixer, turn it down to low and add the powdered sugar slowly until it is all incorporated and smooth.
  • Now add in a heaping tablespoon of the drained pineapple and give it a good stir.
  • Next, spread the cream cheese mixture over the baked and cooled graham cracker crust.
  • In a separate bowl, combine the whipped topping with the remaining drained crushed pineapple.
  • Stir well. It will get thick and clumpy.
  • Spread whipped topping mixture over the cream cheese layer. I just drop it by the blob-full all over and then gently spread it using the back of my spoon.
  • Now, sprinkle the rest of the graham cracker crumb mixture on the top.
  • Cover the whole dish with plastic wrap.
  • Then refrigerate for at least 4 hours before slicing and serving.
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