Description
This luscious dessert combines a buttery graham cracker crust with a smooth cream cheese filling and plenty of juicy crushed pineapple. The result is a cool, creamy treat with the perfect balance of tangy cream cheese and sweet tropical pineapple.
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
For the Cream Cheese Filling
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 can sweetened condensed milk, 14 ounces
- 1 can crushed pineapple, 20 ounces, very well drained
- 8 ounces whipped topping, thawed
For the Topping
- 1 cup whipped topping
- ½ cup sweetened shredded coconut, optional
- Pineapple tidbits
- Maraschino cherries, optional
- Toasted coconut, optional
Instructions
Add the graham cracker crumbs, melted butter, sugar, and salt to a medium bowl.
Mix until all the crumbs are evenly coated with butter.
The mixture should resemble damp sand and hold together when pressed.
Pour the mixture into a 9×13-inch baking dish.
Press firmly into an even layer using the bottom of a measuring cup or glass.
Place the crust in the refrigerator while you prepare the filling.
Place the softened cream cheese into a large mixing bowl.
Beat with an electric mixer until completely smooth.
Add the sugar and continue beating for approximately 2 minutes.
The mixture should become light and creamy.
Make sure there are no lumps before moving on.
Add the vanilla extract and fresh lemon juice.
Mix until incorporated.
The lemon juice adds just enough acidity to balance the sweetness and brighten the pineapple flavor.
Slowly pour in the sweetened condensed milk while mixing.
Continue beating until the filling is smooth and creamy.
Scrape down the sides of the bowl as needed.
Drain the crushed pineapple extremely well.
This is one of the most important steps in the recipe.
Place the pineapple in a fine-mesh strainer and gently press out excess liquid.
Fold the pineapple into the cream cheese mixture.
Add the whipped topping.
Using a spatula, gently fold it into the cream cheese mixture.
Don’t overmix.
You want the filling to remain light and fluffy.
Remove the chilled crust from the refrigerator.
Spoon the pineapple cream cheese filling over the crust.
Spread evenly with a spatula.
Smooth the surface so the dessert has a clean, attractive finish.
Spread additional whipped topping over the surface.
Sprinkle with shredded coconut if desired.
For a beautiful tropical presentation, decorate with small pineapple pieces and maraschino cherries.
You can also sprinkle toasted coconut over the top.
Cover the dish tightly with plastic wrap.
Refrigerate for at least 4–6 hours.
For the best results, let it chill overnight.
This allows the filling to firm up and makes slicing much easier.
Once fully chilled, cut into squares.
For cleaner slices, dip your knife into hot water, wipe it dry, and then slice.
Repeat between cuts.
Serve cold.
Notes
If your cream cheese filling looks too loose, don’t immediately add more ingredients.
First, check whether your pineapple was drained properly.
The dessert will also become noticeably firmer as it chills.
Using full-fat cream cheese generally produces a richer and more stable filling.
For the smoothest result, make sure your cream cheese is completely softened before mixing it with the sugar.
When folding in the whipped topping, use a gentle motion rather than vigorous stirring.
- Prep Time: 25 minutes
- Chill Time: 4–6 hours
Nutrition
- Serving Size: 12–16
- Calories: 375
- Sugar: 34g
- Sodium: 255mg
- Fat: 19g
- Saturated Fat: 11g
- Protein: 5g