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Ingredients:
Filling:
- 8 oz softened cream cheese
- 8 oz tub whipped topping
- 14-16 oz large can crushed pineapple, drained
- 3/4 cup confectioner’s sugar
- 1/2 cup pineapple chunks
- 1/2 cup shredded coconut for topping.
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Instructions:
For the Crust:
- Mix the graham cracker crumbs and sugar in a bowl.
- Add the melted butter and stir until well combined.
- Press the mixture into an 8×8- or 9×9-inch pan to form the crust.
For the Filling:
- In a large bowl, beat the softened cream cheese and confectioner’s sugar until smooth.
- Add the tub of whipped topping and beat until well combined.
- Fold in the drained crushed pineapple.
- Spread the filling evenly over the prepared crust.
Assembly:
- Top the filling with pineapple chunks.
- Sprinkle shredded coconut over the pineapple chunks.
Chill the dessert:
- Chill the dessert in the refrigerator for at least 4 hours, preferably overnight, to set.
- Once chilled, slice and serve your delicious no-bake pineapple cream dessert. Enjoy!
WANT TO SAVE THIS RECIPE?
I want to try this. Looks so good.
Don’t say how much conf sugar to use in filling
Says 3/4 cup of confectioners sugar
3/4 cup
Reread…..it says!
3/4 cup confection sugar
It says in ingredient list 3/4 cup!
It says 3/4 cup
It says 3/4 cup confectioners sugar.
What can I use instead of coconut?
Nuts
What do you like? I imagine you could use crushed pecans or nuts of your choice
Crush some grahams and sprinkle over the top.
Zest of lemon zest of line zest of Orange combination or mixture of all three
Sounds like a great dessert
Almost sounds like a low carb pie gonna have to try this
I’m gonna make Friday I love pineapple