Description
Tropical Pineapple Delight is a refreshing no-bake dessert featuring a crunchy graham cracker crust layered with creamy pineapple-cream cheese filling and topped with smooth vanilla pudding, toasted coconut flakes, and fresh pineapple chunks. Perfectly chilled, this tropical treat offers a sweet, tangy, and creamy experience ideal for warm weather or festive gatherings.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
Filling
- 1 (8 oz) package softened cream cheese
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping
- 1 (20 oz) can crushed pineapple, drained
Topping
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
- Whipped cream, for topping
- 1 cup toasted coconut flakes
- Fresh pineapple chunks, for garnish
Instructions
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust. Place it in the refrigerator to chill and set while preparing the filling.
- Make the Filling: In a separate bowl, beat softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in the whipped topping and drained crushed pineapple until fully incorporated. Spread this mixture evenly over the chilled graham cracker crust.
- Prepare the Topping: In another bowl, whisk the instant vanilla pudding mix with cold milk until the mixture thickens, following the package instructions. Once thickened, spread the vanilla pudding layer evenly over the cream cheese and pineapple filling.
- Finish & Garnish: Top the pudding layer with a generous amount of whipped cream. Sprinkle toasted coconut flakes evenly over the top, and garnish with fresh pineapple chunks for an added burst of tropical flavor and texture.
- Chill & Serve: Refrigerate the assembled dessert for at least 2 hours to allow all layers to set and flavors to meld. Serve chilled for a refreshing tropical treat.
Notes
- Make sure to drain the crushed pineapple well to prevent the dessert from becoming soggy.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- This dessert is best served chilled and can be stored in the refrigerator for up to 3 days.
- For a vegan version, use dairy-free cream cheese, whipped topping, and pudding mix substitutes.
- Use fresh whipped cream or stabilized whipped cream to maintain the topping’s texture longer.
