This retro-inspired dessert is a pineapple lover’s dream! Similar to a no-bake style cheesecake, it features a graham cracker crust, a whipped cream cheese filling and a pineapple whipped topping. It’s the perfect easy make ahead dessert for summer barbecues and pool parties because it comes together easily and hits all the right tropical notes. I love adding a little toasted coconut as a garnish because pineapple and coconut just belong together.
ingredients
Crust
Filling
directions
This recipe requires 6-8 hours chill time.
Preheat the oven to 350 F. Line an 8 x 8-inch baking dish with parchment paper.
For the filling, in a small mixing bowl stir together the graham cracker crumbs, sugar, butter and salt until combined.
Transfer to prepared baking dish and press flat to form a firm crust. Bake for 10 minutes and let cool fully.
For the filling, in a large mixing bowl, beat together butter and cream cheese until combined.
Gradually add the powdered sugar followed by the vanilla. Beat until fluffy. Fold in 2 tablespoons of the pineapple.
Spread mixture in an even layer over the cooled.
In a separate large mixing bowl stir together the whipped topping and remaining pineapple.
Spread mixture in an even layer over the cream cheese filling. Top with toasted coconut (if using) and refrigerate until set, 6 to 8 hours.
Keep refrigerated until ready to serve. Slice and enjoy!
