Can I use low-fat cream cheese or another substitute?

You can substitute with low-fat cream cheese, but the filling will be softer and not quite as rich. For that signature creamy texture, stick with full-fat if possible.

Do I have to bake the crust?

Baking helps set the crust and adds a toasty flavor, but if you’re in a real hurry, you can skip the oven and simply press the crust firmly, then chill longer before adding the filling. The texture will be a bit different, but still delicious.

Can I double the recipe for a crowd?

Absolutely! Double all ingredients and use a 9x13-inch pan for party-size servings—just add a couple of minutes to baking the crust.

What if my filling is too runny?

This usually happens if the pineapple wasn’t drained enough or if reduced-fat cream cheese was used. Pop the dessert in the freezer for 30–60 minutes before serving for firmer slices, and next time, drain the pineapple thoroughly.

Pineapple Dream Dessert Recipe

Description

Pineapple Dream Dessert is a light and creamy, no-fuss treat featuring a buttery graham cracker crust topped with a luscious pineapple cream cheese filling. Perfect for summer gatherings, potlucks, or when you need a refreshing, crowd-pleasing dessert that can be made ahead and served chilled.

Ingredients

Units Scale

Graham Cracker Crust

1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup granulated sugar

Pineapple Cream Filling

1 bar (8 oz) full-fat cream cheese, softened
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1 can (20 oz) crushed pineapple, drained well
8 ounces Cool Whip, thawed

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Instructions

Prepare the Pan: Preheat the oven to 350℉ (175℃). Line an 8×8-inch square baking dish with parchment paper for easy removal, or spray with nonstick cooking spray. Set aside. For best results, spray the pan and then press the parchment paper inside so it adheres.
Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture is evenly coated. Reserve 1/4 cup of this mixture for the topping and set aside.
Form and Bake the Crust: Press the remaining graham cracker mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then remove from the oven and let cool completely before proceeding.
Prepare the Filling: In a large bowl, use an electric mixer (or stand mixer with paddle attachment) to beat the cream cheese, softened butter, and vanilla extract until smooth and creamy.
Add Powdered Sugar: Gradually add in the powdered sugar, beating on low speed at first, then increasing speed as needed until fully blended and smooth.
Incorporate Pineapple and Cool Whip: Gently fold in the well-drained crushed pineapple. Once incorporated, gently fold in the Cool Whip until the mixture is fully combined, being careful not to overmix to keep the filling light and airy.
Assemble the Dessert: Spread the pineapple cream mixture evenly over the cooled crust, smoothing the top with a spatula for an even surface.
Add Crumb Topping: Sprinkle the reserved 1/4 cup graham cracker crumb mixture over the top of the dessert for texture and flavor.
Chill and Set: Cover with a lid or plastic wrap and refrigerate for at least 4 hours, or overnight, to set and allow the flavors to meld.
Serve: Slice into squares and serve chilled. Enjoy this refreshing and creamy treat!

Notes

For easiest removal, use parchment paper and let the dessert chill thoroughly before slicing.
Drain the crushed pineapple very well to prevent the filling from becoming watery.
This dessert is best made ahead and left in the fridge overnight for optimal set and flavor.
Regular or low-fat cream cheese may be used, but full-fat provides the creamiest texture.
Best served chilled; do not freeze as it affects the creamy consistency.

Nutrition

Serving Size: 1 square (1/12 of recipe)
Calories: 390
Sugar: 31g
Sodium: 204mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg