Pineapple Delight Recipe | Easy Creamy Dessert

Name: Pineapple Delight
Prep time: 10 min
Cook time: 8 min
Total time: 498 min
Ingredients: 1½ cups graham crumbs (or 12 graham cracker sheets, crushed); 2 tablespoons granulated sugar; 7 tablespoons salted butter, (melted); 8 ounces cream cheese, (softened); 1 cup powdered sugar; 2 tablespoons crushed pineapple in heavy syrup; ½ teaspoon vanilla extract; Remaining crushed pineapple from a 20-ounce can, (drained); 8 ounces Cool Whip, (thawed); 1 to 2 tablespoons graham cracker crumbs

Pineapple Delight is a creamy layered dessert with a buttery graham cracker crust, sweet cream cheese filling, and fluffy crushed pineapple topping. Make it ahead and let it chill overnight for an easy dessert that's cool, fruity, and perfect for summer.

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Table of Contents

Ingredients For Pineapple Delight
Ingredient Notes
Before You Start Baking
How to Make Pineapple Delight
How to Serve
Storage FAQ
FAQ
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In This Post

I make this Pineapple Delight at least once a summer, when I want an easy dessert that feels light but still has creamy, rich layers. It starts with a buttery graham cracker crust, followed by a sweet cream cheese filling and then a fluffy pineapple Cool Whip layer goes on top.

This is also one of those desserts that gets better after a few hours in the refrigerator, which makes it perfect when I need something I can make ahead. Once it's chilled, the layers firm up enough to slice while the pineapple keeps the top layer cool, fruity, and refreshing.

Square of pineapple delight on a plate with creamy pineapple layers, graham cracker crust, and crumb topping.

More Recipes ⭐ Ambrosia Salad | Tornado Cake | Lemon Lasagna | Pineapple Dessert Recipes | Chocolate Delight

This pineapple dream dessert is made in an 8x8 inch baking dish and serves 9. The crust needs to go in the oven for 8-10 minutes, but the cream cheese filling and the Cool Whip topping don't require any cooking or baking.

Ingredients For Pineapple Delight

Pineapple delight ingredients including crushed pineapple, cream cheese, Cool Whip, graham cracker crumbs, butter, powdered sugar, granulated sugar, and vanilla.

What you need to make pineapple delight:

Graham Cracker Crust

½ cups graham cracker crumbs, or 12 full graham cracker sheets, crushed in a food processor
2 tablespoons granulated sugar
7 tablespoons salted butter, melted

Cream Cheese Layer

8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons crushed pineapple in heavy syrup
½ teaspoon vanilla extract

Pineapple Topping

Remaining crushed pineapple from a 20-ounce can, drained
8-ounce container Cool Whip, thawed

Garnish

1 to 2 tablespoons graham cracker crumbs

Ingredient Notes

Graham cracker crumbs: If you can't find graham crumbs at the grocery store, you'll need to crush about 12 full graham cracker sheets to make 1½ cups of crumbs. Crush them very fine - I like to use a food processor, but you can also put the crackers in a Ziploc and roll them with a rolling pin.

Cream cheese: Use full-fat, brick-style cream cheese and let it soften to room temperature before mixing.

Pineapple: I don't recommend using fresh pineapple for this recipe. The texture of the canned pineapple works really well, and I couldn't replicate it with fresh pineapple.

Cool Whip: Make sure the whipped topping is completely thawed, but still cold before you use it.

Before You Start Baking

Don't drain the pineapple right away. Measure 2 tablespoons of crushed pineapple directly from the can first. This goes into the cream cheese filling. Once you've removed it, thoroughly drain the pineapple that's left for the topping.

Drain the remaining pineapple extremely well. Too much syrup in the whipped topping can prevent the top layer from setting properly. A fine-mesh strainer works well for removing as much liquid as possible.

Cool the crust completely. The cream cheese filling should only be spread over a completely cooled crust. If the crust is still warm, it will soften the filling and make the layers run together.

Use softened cream cheese. Cold cream cheese makes the filling lumpy, so make sure it's completely softened to room temperature before you begin.

Plan for plenty of chilling time. This dessert needs at least 8 hours in the refrigerator, so it's an ideal recipe to make the night before you want to serve it.

How to Make Pineapple Delight

FIRST STEP: Preheat the oven to 350°F.

SECOND STEP: Stir together the graham cracker crumbs and granulated sugar in a medium mixing bowl. Pour in the melted butter and stir until the crumbs are evenly coated.

THIRD STEP: Press the graham cracker mixture firmly and evenly into the bottom of an 8×8-inch baking dish.

Graham cracker crust being pressed into a glass baking dish with a measuring cup. — You can use a flat measuring spoon or a small glass to press the crumbs down - you want them to be very packed.

FOURTH STEP: Bake the crust for 8 to 10 minutes. Remove it from the oven and allow it to cool completely before adding the filling.

FIFTH STEP: Beat the softened cream cheese in a medium mixing bowl until smooth and creamy.

SIXTH STEP: Gradually add the powdered sugar to the cream cheese, mixing well after each addition until completely combined.

Smooth cream cheese filling mixed in a glass bowl for pineapple delight. — Look for the mixture to have no lumps, and to begin to look light and creamy.

SEVENTH STEP: Add 2 tablespoons of crushed pineapple and the vanilla extract to the cream cheese mixture. Mix just until combined.

EIGHTH STEP: Spread the cream cheese mixture evenly over the completely cooled graham cracker crust.

Cream cheese filling being spread over a baked graham cracker crust in a glass baking dish.

NINTH STEP: Drain the remaining crushed pineapple thoroughly, removing as much excess syrup as possible.

TENTH STEP: Gently fold the drained pineapple into the thawed Cool Whip until evenly combined.

Crushed pineapple and whipped topping in a glass bowl ready to be combined. — Make sure the pineapple is very well drained - it should appear thick and almost dry.

ELEVENTH STEP: Spread the pineapple and Cool Whip mixture evenly over the cream cheese layer.

Pineapple whipped topping being spread over the cream cheese layer of pineapple delight. — Spread slowly and deliberately, so the layers stay distinct.

TWELFTH STEP: Sprinkle 1 to 2 tablespoons of graham cracker crumbs over the top.

THIRTEENTH STEP: Cover the baking dish and refrigerate for at least 8 hours, preferably overnight, before slicing and serving.

Pineapple delight layered dessert with graham cracker crust, creamy pineapple filling, and whipped topping sprinkled with graham cracker crumbs.

How to Serve

Pineapple Delight should be served cold, straight from the refrigerator. Once it has chilled overnight, the layers will be firm enough to cut into squares while still staying soft and creamy.

This is an especially good dessert for summer cookouts, potlucks, picnics, or family gatherings because you can make the entire thing the day before. There's nothing to bake or assemble while everyone is arriving. Just keep it refrigerated until you're ready for dessert.

For cleaner slices, use a sharp knife and wipe the blade between cuts. You can serve the squares as they are or add a little extra whipped topping and fresh pineapple for garnish.

If you love this dessert, you'll probably also love my vintage pineapple fluff recipe, or this no-bake pineapple pie.

Storage FAQ

In the fridge: Keep Pineapple Delight covered in the refrigerator for up to 4 days. Because it contains cream cheese and whipped topping, it shouldn't be left sitting at room temperature for extended periods.

In the freezer: You can also freeze individual portions in an airtight freezer-safe container for up to 1 month. Thaw them overnight in the refrigerator before serving. Keep in mind that freezing and thawing can slightly change the texture of the whipped topping. It might deflate, so if you're serving this to company, fresh is best.

Partially eaten slice of pineapple delight with fluffy pineapple topping, cream cheese filling, and graham cracker crust.

FAQ

Can I make Pineapple Delight the day before?

Yes, and that's actually the best way to make it. Pineapple Delight needs at least 8 hours to chill and set, so preparing it the night before means it will be ready to slice and serve the following day.

Why is my pineapple layer runny?

The pineapple probably contained too much liquid. After removing the 2 tablespoons needed for the cream cheese filling, drain the remaining pineapple very thoroughly before folding it into the Cool Whip.

Can I use pineapple packed in juice instead of heavy syrup?

Pineapple packed in juice can be substituted, but the flavor and sweetness will be slightly different. Make sure you drain it thoroughly before adding it to the whipped topping.

Can I use homemade whipped cream instead of Cool Whip?

Yes you can, but Cool Whip is the better choice, if possible. Stabilized whipped cream (like Cool Whip) holds its shape well during the long chilling time. Regular homemade whipped cream can soften or weep as it sits.

How long does pineapple delight need to set?

Delight Dessert Recipes

Pineapple Delight

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5 from 48 votes

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Prep Time 10

Cook Time 8

Chill Time 8

Total Time 8 18

Course Dessert

Cuisine American

Servings

Calories 370 kcal

Ingredients

Graham Cracker Crust

1½ cups graham crumbs (or 12 graham cracker sheets, crushed)
2 tablespoons granulated sugar
7 tablespoons salted butter, (melted)

Cream Cheese Layer

8 ounces cream cheese, (softened)
1 cup powdered sugar
2 tablespoons crushed pineapple in heavy syrup
½ teaspoon vanilla extract

Pineapple Topping

Remaining crushed pineapple from a 20-ounce can, (drained)
8 ounces Cool Whip, (thawed)

Garnish

1 to 2 tablespoons graham cracker crumbs

DIRECTIONS

Preheat the oven to 350°F.
Stir together 1½ cups of graham crumbs and the granulated sugar i a medium mixing bowl. Pour in the melted butter and stir until the crumbs are evenly coated.
Press the graham cracker mixture firmly and evenly into the bottom of an 8×8-inch baking dish.
Bake the crust for 8 to 10 minutes. Remove it from the oven and allow it to cool completely.
Beat the softened cream cheese in a medium mixing bowl until smooth and creamy.
Gradually add the powdered sugar, mixing until completely incorporated.
Add 2 tablespoons of crushed pineapple and the vanilla extract. Mix just until combined.
Spread the cream cheese mixture evenly over the completely cooled graham cracker crust.
Drain the remaining crushed pineapple thoroughly, removing as much excess syrup as possible.
Gently fold the drained pineapple into the thawed Cool Whip until evenly combined.
Spread the pineapple mixture evenly over the cream cheese layer.
Sprinkle 1 to 2 tablespoons of graham cracker crumbs over the top.
Cover and refrigerate for at least 8 hours, preferably overnight, before slicing and serving.

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Notes

Make sure you measure the 2 tablespoons of crushed pineapple for the cream cheese layer before draining the rest of the can.
Drain the remaining pineapple very well. Excess syrup can make the whipped topping layer too soft or watery.
The graham cracker crust must be completely cool before adding the cream cheese filling.
Use fully softened cream cheese so the filling mixes smoothly without lumps.
For the best texture and cleanest slices, refrigerate the finished dessert overnight.

Nutrition

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Comments

5 from 48 votes (46 ratings without comment)

Pineapple Delight