No-Bake Pineapple Cream Dessert

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• ½ cup (1 stick) unsalted butter, melted
• 2 tbsp granulated sugar (optional)

For the filling:

• 8 oz (1 package) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 can (20 oz) crushed pineapple in juice, well-drained
• 1 tsp vanilla extract
• 1 tub (8 oz) whipped topping (like Cool Whip), thawed

🍍 Optional topping:

• Extra whipped topping
• Pineapple chunks or crushed pineapple
• Toasted coconut or chopped nuts

Instructions

1. Make the crust:
   • In a medium bowl, mix graham cracker crumbs, melted butter, and sugar (if using) until evenly combined.
   • Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the fridge while you prepare the filling.
2. Make the filling:
   • In a large bowl, beat the softened cream cheese until smooth.
   • Add the sweetened condensed milk and beat until fully combined and creamy.
   • Stir in the drained crushed pineapple and vanilla extract.
   • Fold in the whipped topping gently until well incorporated.
3. Assemble:
   • Spread the pineapple cream filling evenly over the prepared crust.
   • Smooth the top with a spatula.
4. Chill:
   • Refrigerate for at least 4 hours or overnight to set properly.
5. Serve:
   • Top with extra whipped topping, pineapple chunks, and toasted coconut if desired.
   • Slice and enjoy chilled!

Let me know if you’d like a version with fresh pineapple or a gluten-free crust!