Description
Pineapple Coconut Cream Dessert is a cool, creamy no-bake dessert made with a buttery graham cracker crust, silky pineapple cream filling, fluffy whipped topping, juicy pineapple chunks, and toasted coconut.
Ingredients
Scale
- 2 cups graham cracker crumbs, for the crust
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, well drained
- 1 cup whipped topping or homemade whipped cream, for the filling
- 2 cups whipped topping or homemade whipped cream, for the topping
- 1 and 1/2 cups pineapple chunks, well drained
- 1/3 cup sweetened shredded coconut, lightly toasted
- 2 tablespoons graham cracker crumbs, optional for garnish
Instructions
- Add the graham cracker crumbs, melted butter, granulated sugar, and salt to a medium bowl. Mix until the crumbs are evenly coated and the texture looks like damp sand.
- Press the crumb mixture firmly into the bottom of an 8×8-inch baking dish. Use the bottom of a measuring cup or glass to compact the crust well.
- Place the crust in the refrigerator while preparing the pineapple cream filling.
- Add the softened cream cheese to a large mixing bowl and beat until completely smooth.
- Add the powdered sugar and vanilla extract. Beat again until the mixture looks creamy, fluffy, and smooth.
- Fold in the well-drained crushed pineapple until evenly combined.
- Gently fold in 1 cup whipped topping or homemade whipped cream until the filling becomes light, creamy, and smooth.
- Spread the pineapple cream filling evenly over the chilled graham cracker crust.
- Add 2 cups whipped topping or homemade whipped cream over the pineapple cream layer and spread gently from edge to edge.
- Arrange the well-drained pineapple chunks over the top.
- Sprinkle with lightly toasted coconut and optional graham cracker crumbs.
- Cover the dish and refrigerate for at least 4 hours, or overnight for the cleanest slices and best flavor.
- Slice into 9 squares and serve cold. Wipe the knife between cuts for a cleaner presentation.
Notes
- Drain the crushed pineapple and pineapple chunks very well to keep the filling thick and sliceable.
- Use softened cream cheese for a smooth, lump-free pineapple cream layer.
- Press the graham cracker crust firmly so the squares hold together when sliced.
- Chill the dessert for at least 4 hours, but overnight chilling gives the cleanest slices.
- Do not microwave this dessert because it is meant to be served cold.
- Add extra graham cracker crumbs right before serving if you want a fresher crunch.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze tightly covered for up to 1 month, then thaw overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg