This pineapple dream dessert is a chilled, no-bake classic layered with whipped cream, crushed pineapple, and a buttery graham cracker crust. It’s the nostalgic treat that turns heads at every potluck.
Cool, creamy, and effortlessly delicious, it’s the kind of dessert you’ll crave year-round—especially when the oven’s off-limits but your sweet tooth isn’t.
What You’ll Need for This Pineapple Dream Dessert
- Graham cracker crumbs – The base of the dessert, providing buttery crunch and structure to every sweet bite.
- Unsalted butter – Melted into the crumbs, it binds the crust and adds rich, toasty flavor.
- Powdered sugar – Gives the cream cheese layer a silky sweetness that’s smooth and airy.
- Cream cheese – Adds tangy depth and richness, balancing the tropical sweetness of the pineapple.
- Crushed pineapple – The tropical heart of the dessert; sweet, juicy, and essential to both creamy layers.
- Cool Whip – Lightens the topping into a fluffy, mousse-like finish that makes each forkful irresistible.
How to Make This Pineapple Dream Dessert
Start by mixing graham cracker crumbs with melted butter and press most of it into a square pan for the crust. A quick bake helps it set, or chill it for a no-bake option.
Beat cream cheese, butter, and powdered sugar until smooth, then stir in a bit of the pineapple for subtle flavor. Spread this over the crust.
Fold the remaining pineapple into Cool Whip and gently layer it over the cream mixture. Finish with a sprinkle of leftover graham crumbs and refrigerate until firm.
Dreamy Tips & Tasty Variations
For the fluffiest texture, make sure your cream cheese and butter are fully softened before beating. This creates a silky-smooth base with no lumps. Drain the pineapple thoroughly to prevent soggy layers—pressing it gently in a mesh sieve does wonders.
Want to mix it up? Swap the graham crackers for vanilla wafers or gingersnaps for a new twist. Or, try adding shredded coconut or chopped pecans between layers for extra texture. Light cream cheese or homemade whipped cream can also be used if you prefer a more homemade touch.
Keeping the Dream Alive: How to Store Leftovers
Pineapple dream dessert stores beautifully. Keep it tightly covered in the fridge for up to 4 days—it actually tastes even better after a day or two as the flavors meld. If you want to freeze it, wrap individual slices in plastic wrap and foil, then thaw in the fridge overnight before serving. Avoid microwaving to preserve the airy texture.
Pineapple Dream Dessert
Ingredients
Crust:
- ½ cup unsalted butter melted
- 2 ½ cups graham cracker crumbs approximately 2 sleeves
Layers:
- 8 oz Cool Whip fat-free
- 4 oz cream cheese softened
- ½ cup unsalted butter softened
- 20 oz crushed pineapple thoroughly drained
- 2 cups powdered sugar sifted
Instructions
- Preheat the oven to 300°F. (For a no-bake alternative, refrigerate the crust mixture for 20 minutes instead of baking.) Gently melt the butter and allow it to cool slightly. Blend the graham cracker crumbs with the melted butter until evenly moistened. Press 2 cups of this mixture into the bottom of a 9×9-inch square pan and bake for 8 to 10 minutes. Remove and let it cool on a wire rack.
- In a mixing bowl, beat the softened cream cheese together with ½ cup softened butter until the texture becomes smooth and creamy. With the mixer on low, gradually add in the powdered sugar, one cup at a time, mixing thoroughly. Increase speed briefly to whip the mixture until light. Stir in one heaping tablespoon of the drained pineapple using a rubber spatula, then evenly spread this layer over the cooled crust.
- Fold the remaining drained pineapple into the Cool Whip until well combined. Spread this pineapple whipped topping gently over the cream cheese layer. Sprinkle the remaining ½ cup of the graham cracker crumb mixture across the surface. Place the pan in the refrigerator and chill for a minimum of 4 hours, or ideally overnight, to allow the dessert to set fully.
