Name: No Bake Pineapple Dream Dessert
Prep time: 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: American
Ingredients: 2½ cups graham cracker crumbs; ½ cup butter (melted); 1 8oz package cream cheese (softened); ½ cup butter (softened); 2 cups powdered sugar; 20 oz can crushed pineapple (drained); 1 8oz tub Cool Whip

Jump to Recipe

Last Updated on July 31, 2025 by Allison Lancaster

This no bake pineapple dream dessert is creamy, light, and packed with tropical flavor. With a buttery graham cracker crust and whipped pineapple filling, it’s a quick and easy make-ahead recipe tested in a real mom’s kitchen and perfect for busy families.

A glass baking dish with a creamy dessert topped with graham cracker crumbs, a serving has been removed with a metal spatula. A yellow and white towel is beside the dish on a light surface.

As a mom of two always juggling school pickup, grocery runs, and last-minute dinner plans, I rely on recipes like this No Bake Pineapple Dream Dessert that come together quickly and chill while I move on to everything else.

This is one of those family-tested, fridge-friendly pineapple desserts that looks beautiful on the table and disappears fast. If you’ve ever needed a quick sweet treat that doesn’t involve turning on the oven or stressing over fancy ingredients, this pineapple cream cheese dessert is for you. If you do want to bake a pineapple dessert, my Cherry Pineapple Dump cake is infamous over on Pinterest!

It’s light. It’s fluffy. It’s tropical. And it’s so easy even your kids can help.

Why This No Bake Pineapple Dessert Works

Quick prep time, just 15 minutes
No oven or cooking required
Creamy, tangy, and sweet with real pineapple
Tested in a real mom’s kitchen for weeknight practicality
Easy to make ahead and perfect for entertaining

This pineapple dream dessert is one of those recipes I’ve returned to again and again because it actually fits into my real life.

A square slice of creamy dessert with a crumbly crust sits on a white decorative plate with a fork. The rest of the dessert is in a glass baking dish in the background. A yellow and white towel is nearby.

Ingredients You’ll Need

Six bowls and plates on a marble surface, each containing a different ingredient: graham cracker crumbs, whipped cream, cream cheese, two sticks of butter, powdered sugar, and crushed pineapple.

Crust

2 ½ cups graham cracker crumbs
½ cup melted butter

Filling

8 oz cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
20 oz can crushed pineapple, fully drained
8 oz tub Cool Whip

Step-by-Step Instructions

1. Make the Graham Cracker Crust

Combine the graham cracker crumbs and melted butter in a bowl. Stir until everything is coated and evenly combined.

A white bowl filled with a golden-brown spice mix or seasoning powder, with a metal spoon resting inside, placed on a light marble surface.

Press the mixture firmly into the bottom of a 9×13 inch baking pan. I like to use the bottom of a measuring cup to really pack it down. This helps keep the crust from crumbling when you slice it.

Chill the crust in the fridge for 10 minutes while you prep the filling.

2. Mix the Cream Cheese Filling

In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Add the powdered sugar and beat again until fully combined.

A glass bowl with softened butter being mixed by an electric hand mixer on a white marble countertop.

3. Add the Pineapple and Cool Whip

Gently fold in the well-drained crushed pineapple. This step is important. If the pineapple is too wet, the filling won’t set up properly. I press it against a strainer with a spoon to get the extra liquid out.

A clear glass bowl on a marble surface contains a mixture of yellow mashed ingredients topped with a large dollop of white whipped cream or meringue, and a turquoise spatula rests in the bowl.

Fold in the Cool Whip until the mixture is light and fluffy.

4. Assemble and Chill

Spread the pineapple filling evenly over the chilled crust. If you want, sprinkle a little extra graham cracker crumb on top for texture and color.

A glass baking dish filled with a creamy, white mixture spread evenly, possibly a dessert or casserole, on a white marble surface. Small bits of yellow are visible throughout the mixture.

Cover the pan and refrigerate for at least 4 hours. I usually make it the night before and chill it overnight.

How to Store This Dessert

Refrigerate in a covered container for up to 3 days
Make ahead the night before for best flavor and texture
Not ideal for freezing as the texture may change once thawed

Real-Life Tips from My Kitchen

Soften your cream cheese fully to avoid lumps. I leave mine on the counter for about an hour before using.
Drain the pineapple thoroughly or the filling will be too loose. This is probably the most important step.
Use a firm hand when pressing the crust so it holds its shape when slicing. You can also use the bottom of a clean glass cup.
Chill completely before slicing so everything stays set. I recommend at least 4 hours, but overnight is even better.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Technically yes, but I don’t recommend it for this dessert. Fresh pineapple contains enzymes that can break down dairy and keep the filling from setting. If you must use fresh, cook it first to neutralize those enzymes.

Can I make this dessert ahead of time?

Absolutely. This is one of my favorite make-ahead recipes. I usually make it the day before an event and let it chill overnight. It tastes even better after sitting.

How long will this dessert last in the fridge?

Up to 3 days. I don’t recommend storing it much longer because the crust can start to get soft and the pineapple may release moisture.

What can I use instead of Cool Whip?

You can use homemade whipped cream, but the texture won’t hold quite as well. I use Cool Whip when I need a longer set time and more structure.

Easy Variations

Once you’ve made this once, try changing it up with one of these simple twists:

Add shredded coconut for a pina colada vibe
Use a vanilla wafer or shortbread crust instead of graham crackers
Mix in a little lime zest for a tangy tropical version
Top with maraschino cherries or toasted coconut flakes

This No Bake Pineapple Dream Dessert is one of those desserts that actually fits real life. It’s fast to prep, easy to chill ahead of time, and totally delivers on flavor. Whether you’re making it for a cookout, baby shower, or just a sweet treat after dinner, it’s the kind of recipe that makes you feel like you’ve got it together….even on a busy weekday.

From one busy mom to another, this one’s worth keeping on repeat.

No Bake Pineapple Dream Dessert

Yield: 8

Prep Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

Ingredients

CRUST

2½ cups graham cracker crumbs
½ cup butter (melted)

FILLING

1 8oz package cream cheese (softened)
½ cup butter (softened)
2 cups powdered sugar
20 oz can crushed pineapple (drained)
1 8oz tub Cool Whip

Instructions

In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9x13-inch pan to form an even crust. Chill for 10 minutes.

Beat the softened cream cheese and softened butter together until smooth and creamy. Add powdered sugar and beat until well blended.

Gently fold in the drained crushed pineapple. Fold in the Cool Whip until the mixture is light and fluffy.

Spread the pineapple filling evenly over the graham cracker crust. Top with additional crushed graham crackers. Cover and chill for 4 hours - overnight.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 655Total Fat: 43gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 90mgSodium: 400mgCarbohydrates: 67gFiber: 1gSugar: 51gProtein: 4g