This pineapple delight features a buttery graham cracker crust, a layer of smooth cream cheese filling and a fluffy whipped cream and pineapple topping. The tropical flavors of the dreamy pineapple filling make this such a refreshing dessert. It’s perfect at a potluck or backyard barbecue — or any night of the week.
Pineapple Delight Ingredients
You will need:
- 12 full-sheet graham crackers (about 1½ cups finely ground crumbs)
- 7 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons granulated sugar
- 8-ounce block cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 20-ounce can crushed pineapple in heavy syrup, drained very well (2 tablespoons for the cream cheese layer, remainder for the whipped topping)
- ½ teaspoon vanilla extract
- 8-ounce container Cool Whip whipped topping, thawed
Garnish
- 1-2 tablespoons crushed graham cracker crumbs (from 1 full-sheet)
PRO TIP:
If you can’t find crushed graham crackers, you can crush them yourself by placing them into a Ziploc and a rolling pin.
Substitutions and Additions
WHIPPED TOPPING: If you cannot find a container of Cool Whip or prefer to make your own, try our homemade whipped cream recipe.
GRAHAM CRACKERS: If you want a different flavor for the base, try crushed vanilla wafers in place of the graham crumbs.
How To Make This Pineapple Delight Recipe
Preheat the oven to 350°F. Lightly spray an 8×8 glass baking dish with non-stick spray and set aside.
Place the graham cracker and granulated sugar into a food processor and process for 45 seconds to 1 minute or until fine crumbs form.
Remove the cap to the pour spout, with the food processor running, slowly pour the melted butter into the graham cracker crumbs. Process just until the mixture resembles wet sand.
Transfer the mixture to the prepared baking dish and press firmly into the bottom of the pan. You can use the bottom of a flat measuring cup to press the crumbs into an even layer.
Bake for 8-10 minutes or just until lightly golden at the edges and set in the center. Remove from the oven and allow to cool completely at room temperature before adding the remaining layers.
Using a handheld mixer on medium speed, beat the cream cheese for 1-2 minutes or until no lumps remain.
Add the powdered sugar and mix again until fully combined. You may want to start the mixer on low and build up the speed to avoid getting powdered sugar all over the counter.
Add 2 tablespoons of the well drained crushed pineapple and vanilla extract to the cream cheese mixture. Mix just until the pineapple is evenly distributed and the mixture is smooth.
Spread the cream cheese mixture evenly over the cooled crust.
To the same mixing bowl add the remaining crushed pineapple (breaking up any big clumps) and thawed whipped topping. Gently fold together until the pineapple is well distributed throughout.
Dollop the whipped topping mixture over the surface, then gently spread to avoid disturbing the layer underneath.
Garnish with a sprinkle of crushed graham crackers over the top of the pineapple delight.
Refrigerate for at least 8 hours or up to overnight before slicing and serving.
How To Serve
Make this pineapple dream delight for a potluck or a picnic. It is so easy to whip up, you really don’t need any particular reason at all to serve this.
If you want to go all out and add even more decadence, add a scoop of no-churn vanilla ice cream to your plate.
Storage
IN THE FRIDGE: Keep this delightful dessert refrigerated until serving. Store in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: This pineapple delight recipe freezes well. You should place your dessert uncovered in the freezer until solid. Then, you can cover it and return it to the freezer for up to a month before defrosting it in the refrigerator.
A creamy, dreamy whipped cream and sweet pineapple topping, a velvety cream cheese center, and a crunchy graham cracker crust, what more could you ask for? This Hawaiian pineapple delight dessert is an excellent choice to whip up anytime.
Frequently Asked Questions
You can freeze this fluffy dessert for up to a month. Cover in plastic wrap before freezing. Thaw in the fridge overnight before serving.
This recipe is ALMOST a no-bake dessert. You just have to bake the crust before adding the other layers.
Yes! This great recipe goes by many names, including pineapple lush, pineapple dream and pineapple lasagna.
Light and creamy with a soft graham base and bright pineapple flavor, this chills into clean slices, and you can explore more dessert recipes here.
More Dessert Recipes You’ll Love
- Pineapple Cookies
- Pineapple Casserole
- Chocolate Pie with Pudding
- Hawaiian Wedding Cake
- Apricot Delight
Pineapple Delight
Ingredients
- 12 full-sheet graham crackers (about 1½ cups finely ground crumbs)
- 7 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons granulated sugar
- 8 ounces block cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 20 ounces can crushed pineapple in heavy syrup, drained very well (2 tablespoons for the cream cheese layer and remainder for the whipped topping)
- ½ teaspoon vanilla extract
- 8 ounces Cool Whip whipped topping, thawed
Garnish
- 1 to 2 tablespoons crushed graham cracker crumbs (from 1 full-sheet)
Instructions
- Preheat the oven to 350°F. Lightly spray an 8×8 glass baking dish with non-stick spray and set aside.
- Place the graham cracker and granulated sugar into a food processor and process for 45 seconds to 1 minute or until fine crumbs form.
- Remove the cap to the pour spout, with the food processor running, slowly pour the melted butter into the graham cracker crumbs. Process just until the mixture resembles wet sand.
- Transfer the mixture to the prepared baking dish and press firmly into the bottom of the pan. You can use the bottom of a flat measuring cup to press the crumbs into an even layer.
- Bake for 8-10 minutes or just until lightly golden at the edges and set in the center. Remove from the oven and allow to cool completely at room temperature before adding the remaining layers.
- Using a handheld mixer on medium speed, beat the cream cheese for 1-2 minutes or until no lumps remain.
- Add the powdered sugar and mix again until fully combined. You may want to start the mixer on low and build up the speed to avoid getting powdered sugar all over the counter.
- Add 2 tablespoons of the well drained crushed pineapple and vanilla extract to the cream cheese mixture. Mix just until the pineapple is evenly distributed and the mixture is smooth.
- Spread the cream cheese mixture evenly over the cooled crust.
- To the same mixing bowl add the remaining crushed pineapple (breaking up any big clumps) and thawed whipped topping. Gently fold together until the pineapple is well distributed throughout.
- Dollop the whipped topping mixture over the surface, then gently spread to avoid disturbing the layer underneath.
- Garnish with a sprinkle of crushed graham crackers over the top of the pineapple delight.
- Refrigerate for at least 8 hours or up to overnight before slicing and serving.
Notes
- An overnight chill is recommended so the pineapple delight firms up fully, allowing for cleaner slices when served.
- If choosing to substitute crushed pineapple in 100% juice, you will need to note that your pineapple delight will not be as sweet and will have a slightly more tart pineapple flavor.
- For the best results full-fat block-style cream cheese is recommended for this recipe.
- I find that crushing your graham crackers in a food processor, or high-quality blender, yields the finest crumbs and best texture of the baked crust layer. They pack together more than the store-bought box of graham cracker crumbs, reducing the crumbling of the crust when sliced and served.
- When draining the crushed pineapple, pour into a fine mesh sieve and press out as much of the excess liquid as you can. This will help to easily break apart the pineapple clumps to distribute better when mixed with both the cream cheese and whipped topping. It also helps to ensure that the excess moisture does not water down the filling layers. You can reserve the drained pineapple juice to use in marinades and cocktails, or you can simply discard it if you have no use for it.
Nutrition
Comments
Rhonda says
Made this for Thanksgiving…was great! Making it again today just because I keep thinking about it!
I did change things up a bit though the first time…I stired the pineapple into the cream cheese mixture and then folded in the whipped topping placed into a 9″x13 “pan( graham wafer crust as per recipe) it’s a little lighter this way and not so rich. For us it is perfect!
Ames says
Made a gluten free version for my celiac! Currently on an overnight chill!
Cannot wait to indulge in this goodness! ๐คค
Jody Hughes says
I like this recipe it so easy
Joyce Pretzer says
Looks yummy. Haven’t made it yet but know it will be a winner. I bake for a Bingo group twice a week….they will love this pineapple dessert. Thanks
Joanne says
Came out picture perfect like yours!! It was really good!!