he filling is a creamy pineapple-flavored cheesecake and it’s mounted on top of a buttery graham cracker crust. It’s just totally yummy. Keep in mind that the cheesecake layer may also be used as a sweet dip. Of course, it goes well with graham crackers, but it’s also nice with vanilla or chocolate wafers.
This creamy no-bake pineapple cream dessert is an oldie but a goodie.
PINEAPPLE CREAM DESSERT: PERFECT FOR SUMMER
Pineapple just seems to scream summer! OK I know it’s available year-round, but its tropical origins put it squarely in the summer category–at least for me.
Another reason this is a perfect dessert for summer is that it’s totally no-bake!
8 oz softened cream cheese
1 tub (8 oz) whipped topping
1 large can (14-16 oz) crushed pineapple, drained
¾ cup confectioner’s sugar
½ cup pineapple chunks
½ cup shredded coconut for topping.
1½ cups graham cracker crumbs
⅓ cup sugar
½ cup butter, melted
For the crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan.
Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth.
Beat in the tub of whipped topping. Then fold in the drained pineapple.
Spread filling on top of crust. Top with pineapple chunks and sprinkle with coconut.
Chill very well—at least 4 hours, preferably overnight