Ingredients
For the Crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup melted butter
For the Filling:
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 can (20 oz) crushed pineapple, well-drained
• 1 cup heavy whipping cream, whipped to stiff peaks
• 1 teaspoon vanilla extract
Optional Toppings:
• Whipped cream
• Toasted coconut flakes
• Maraschino cherries or pineapple slices
Instructions
1. Prepare the Crust:
- Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press the mixture into a 9-inch pie pan and refrigerate for at least 30 minutes.
2. Make the Filling:
- Beat cream cheese and sugar until smooth.
- Stir in vanilla extract and fold in the well-drained crushed pineapple.
- Gently fold in whipped cream until combined.
3. Assemble and Chill:
- Spread the filling evenly into the chilled crust.
- Cover and refrigerate for at least 4 hours, preferably overnight.
4. Add Toppings and Serve:
- Before serving, garnish with whipped cream, toasted coconut flakes, and cherries or pineapple slices.
Notes
• Ensure the pineapple is well-drained to prevent a runny filling.
• Chill overnight for the best texture.
• Store in the refrigerator for up to 4 days; do not freeze as the texture may become grainy.
• For a lighter version, use Cool Whip instead of heavy whipping cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (No Bake)
- Category: Dessert
- Method: No-bake
- Cuisine: American / Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: Per Serving
- Calories: ~320 kcal
- Sugar: 26g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg