Pineapple Dream Dessert
This pineapple dream dessert is the perfect dish for summertime. Because we are using canned crushed pineapple you really can make it any time of the year. Made with just a few simple ingredients and almost no-bake (just the crust is baked) it is really a no fuss yet very presentable dessert for family or company. Made with cream cheese, crushed pineapple, and “Cool Whip” this dessert became ever so popular in the 70’s. Yes, it’s been around quite a while. But that is the beauty of it. It’s an oldie and a GOODIE!
This pineapple dream dessert is so light and fluffy you won’t even feel guilty about having two slices (or squares). Serve it chilled for best results. If I make this at a time that I can buy a nice ripe fresh pineapple, then I like to add some small diced fresh sweet pineapple to the plate for presentation and texture. The fresh pineapple adds a little tartness to an otherwise sweet dessert. If you don’t have fresh pineapple, don’t worry about it, it definitely is not necessary at all.
Can You use other fruit?:
You can use other fruit but I would recommend only using canned and I would stick to something like canned mandarin oranges. They would be a perfect substitution and the result would be a dessert that tastes like a creamsicle in my opinion.
Can you use Real Whipped Cream instead of Cool Whip?:
The simple answer is yes you can, however freshly whipped cream does not provide the stability that cool whip does, so if you do use whipped cream you may want to add a stabilizer to help with that. I would recommend either sour cream or plain greek yogurt (1/4 cup per cup of whipped cream should work fine).
Can you freeze Pineapple Dream dessert?:
Yes you can. It will last in the refrigerator for 3 days but if you do happen to have leftovers and you want to keep them longer than 3 days then freezing them is the right thing to do. If you use real whipped cream however, I do not recommend freezing. Cool whip freezes easily, whipped cream will likely split (separate) upon thawing. To freeze, wrap the dessert in plastic wrap tightly, then in a layer of aluminum foil for up to 3 months. Thaw in the refrigerator.
Pineapple Dream Dessert
Equipment
- 1 9×9 square baking dish (I prefer glass, but metal will also work)
Ingredients
For the Graham wafer Crust:
- ½ cup butter, melted
- 2½ cups graham wafer crumbs
- pinch of salt (optional)
For the Filling:
- 20 ounce can of crushed pineapple, drained well set aside
- 4 ounces cream cheese, softened to room temperature (1/2 of a package)
- ½ cup butter, at room temperature
- 2 cups powdered confectioners sugar Sifted for best results
- 8 ounce container of cool whip topping, thawed
Instructions
For the Graham wafer Crust:
- Preheat oven to 350℉
- In a medium bowl, combine the graham wafer crumbs and melted butter (and a pinch of salt if using). Stir until combined then measure out 2 cups (reserve the extra 1/2 cup for the top of the finished dessert)
- Press the 2 cups of mixture firmly into the bottom of the 9×9" baking dish then bake for 8-10 minutes to set.
- Remove from oven and set aside to cool.
For the Filling:
- With a hand mixer (or stand mixer), beat the 4 ounces cream cheese, softened to room temperature, the ½ cup butter, at room temperature until creamy and smooth.
- Slowly add in the powdered sugar until it has all been incorporated, continue mixing.
- Add in 1/4 cup of the drained pineapple and stir to combine then spread the mixture over the cooled crust.
- In a separate bowl combine the remaining pineapple and the container of whipped topping and stir well.
- Spread the whipped topping mixture over top of the cream cheese layer (you may need to use an offset spatula to help spread it evenly).
- Once it is spread evenly, sprinkle the top with the reserved 1/2 cup of graham wafer crumb mixture then cover with plastic wrap and refrigerate.
- I recommend refrigerating for 3 hours minimum before slicing and serving for the best results. Wash your knife with hot water between slices for a nice crisp edge (optional).