Description
Bright and creamy, this No-Bake Pineapple Cream Dessert layers a buttery graham crust with a tangy cream-cheese base, whipped cream, and crushed pineapple for a refreshing finish.
Ingredients
Scale
- 200 g (2 cups) graham cracker crumbs
- 85 g (6 tbsp) unsalted butter, melted
- 25 g (2 tbsp) granulated sugar
- 225 g (8 oz) full-fat cream cheese, softened
- 120 g (1/2 cup) powdered sugar
- 395 g (1 can / 14 oz) sweetened condensed milk
- 240 ml (1 cup) heavy cream, cold
- 1 tsp vanilla extract
- Pinch of fine sea salt
- 565 g (20 oz) crushed pineapple in juice, drained
- 15 g (1 tbsp) cornstarch (optional)
- 30 ml (2 tbsp) pineapple juice (optional)
Instructions
- Prepare the crust by pulsing graham cracker crumbs, melted butter, and sugar until moistened. Press into a 9×9-inch pan and chill for 10 minutes.
- Beat the softened cream cheese with powdered sugar and vanilla until smooth.
- Add sweetened condensed milk and salt, beating until combined.
- Whip the cold heavy cream to soft peaks and gently fold it into the cream-cheese mixture.
- Layer half of the cream filling over the crust, top with drained crushed pineapple, then add remaining cream filling. Chill for at least 2 hours.
Notes
For a firmer dessert, chill for 4 hours or overnight. Can be made up to 48 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg