Pineapple Delight Dessert

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Layers of buttery graham cracker crust, fluffy whipped topping, and sweet pineapple filling make this pineapple delight a crowd favorite.

Prep Time40

Cook Time10

chill time4

Total Time4 50

Course: Dessert, Side Dish

Cuisine: American

Keyword: easy desserts, no bake dessert, pineapple delight, pineapple delight recipe, pineapple dessert, pineapple dream dessert, pineapple lasagna, pineapple lush, summer desserts

Servings: servings

Author: Alyssa Rivers

Ingredients

Crust

2 ¾ cups graham cracker crumbs additional for garnish, if desired
3 tablespoons granualted sugar
¾ cup melted salted butter

Cheesecake Layer

2 (8-ounce) packages softened cream cheese
½ cup softened salted butter
2 ½ cups powdered sugar
1 tablespoon vanilla extract

Pineapple Topping

2 (20-ounce) drained cans crushed pineapple
2 (8-ounce) containers thawed whipped topping
pineapple tidbits for garnish, if desired

Instructions

Preheat the oven to 350 degrees Fahrenheit and lightly spray a 9 x 13 x 2.5-inch baking pan with nonstick cooking spray and set aside.

Crust

Combine 2 ¾ cups graham cracker crumbs, 3 tablespoons granualted sugar, and ¾ cup melted salted butter in a medium bowl until the mixture resembles damp sand.
Press the crumb mixture evenly into the bottom of the pan using a flat-bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown.
Remove the crust from the oven and allow it to cool completely before topping it with the subsequent layers.

Cheesecake Layer

Add 2 (8-ounce) packages softened cream cheese and ½ cup softened salted butter to a large bowl and beat on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed to ensure no lumps remain.
Add 2 ½ cups powdered sugar and 1 tablespoon vanilla extract and beat on low until the sugar is mostly incorporated, then increase the speed to medium-high until smooth and creamy.
Spread the cheesecake mixture evenly over the cooled crust.

Pineapple Topping

Carefully fold 2 (20-ounce) drained cans crushed pineapple into 2 (8-ounce) containers thawed whipped topping before spreading the whipped mixture evenly over the top of the cheesecake layer.
Cover and refrigerate for at least 4 hours. Top with graham cracker crumbs and pineapple tidbits before serving.

Notes

Storing: Store pineapple delight in the fridge, covered, for up to 5 days. For longer storage, wrap it well and freeze for up to 3 months. Thaw overnight or enjoy it frozen!

Nutrition

QR code

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