Pineapple Dream Dessert
This retro-inspired layered dessert is a tropical dream come true! With a buttery crust, sweet cream cheese layer, fluffy pineapple filling, and whipped topping, it’s light, refreshing, and always a crowd-pleaser.
Prep Time: 25 mins | Chill Time: 4+ hours (best overnight) | Serves: 12-16
Ingredients
For the Crust:
· 2 cups graham cracker crumbs (about 15 full sheets)
· ½ cup (1 stick / 115g) butter, melted
· ¼ cup granulated sugar
For the Cream Cheese Layer:
· 1 (8 oz) package cream cheese, softened to room temperature
· 1 cup powdered sugar
· 1 tsp vanilla extract
· 1 (8 oz) container frozen whipped topping (Cool Whip), thawed – divided
For the Pineapple Layer:
· 2 (20 oz) cans crushed pineapple in juice, well drained (reserve ¼ cup juice)
· 2 (3.4 oz) packages instant vanilla pudding mix (or cheesecake flavor)
· 2 cups cold milk (whole or 2%)
For Topping:
· Remaining whipped topping
· Toasted coconut or maraschino cherries for garnish (optional)
Instructions
- Make the Crust
· In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
· Press firmly into the bottom of a 9×13-inch baking dish.
· Refrigerate for 15-20 minutes to set while preparing the next layer.
- Prepare the Cream Cheese Layer
· In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla with an electric mixer until smooth and creamy.
· Gently fold in half of the whipped topping (about 2 cups) until fully incorporated.
· Spread this mixture evenly over the chilled crust. Return to refrigerator.
- Make the Pineapple Pudding Layer
· In another large bowl, whisk together the instant pudding mixes and cold milk for 2 minutes until it begins to thicken.
· Immediately stir in the well-drained crushed pineapple (and the optional ¼ cup reserved juice for extra pineapple flavor).
· Quickly spread this pineapple-pudding mixture over the cream cheese layer.
- Add the Final Layer & Chill
· Carefully spread the remaining whipped topping over the pineapple layer.
· Cover and refrigerate for at least 4 hours, but overnight is best for the flavors to meld and the dessert to set completely.
- Serve
· Just before serving, sprinkle with toasted coconut or top with cherries if desired.
· Cut into squares and serve cold.
Success Tips
· Drain Pineapple Well: Press it in a fine-mesh strainer or squeeze in a clean kitchen towel. Excess moisture will make the dessert runny.
· Room Temperature Cream Cheese: This is essential for a smooth, lump-free layer.
· Instant Pudding: Do NOT use cook-and-serve pudding.
· To Toast Coconut: Spread sweetened coconut flakes on a baking sheet and bake at 325°F for 5-8 minutes, stirring frequently, until golden.
Make-Ahead & Storage
· Make 1-2 Days Ahead: This dessert actually tastes better the next day, making it perfect for parties.
· Storage: Keep covered in the refrigerator for up to 4 days.
· Freezing: Not recommended as the texture may become watery upon thawing.
Delicious Variations
· Pina Colada: Use coconut milk instead of regular milk in the pudding layer, and add ½ cup shredded coconut to the crust or topping.
· Tropical Twist: Add 1 cup diced mango or mandarin oranges to the pineapple layer.
· Nutty Crunch: Add ½ cup chopped macadamia nuts or pecans to the crust.
· Lighter Version: Use reduced-fat cream cheese, sugar-free pudding mix, and light whipped topping.
· Individual Servings: Layer in dessert cups or mason jars for a portable treat.
This dreamy dessert is like a taste of sunshine in every bite—creamy, fruity, and impossible to resist!