Blueberry Pineapple Cream No Bake
Indulge in the sweet, fruity decadence of Blueberry Pineapple Cream No Bake, a refreshing dessert that comes together in just 20 minutes with zero oven time! This no-bake recipe features a buttery graham cracker crust, a velvety cream cheese filling, tropical crushed pineapple, and a luscious layer of blueberry pie filling for a perfect balance of tangy and sweet. Its light whipped topping ensures an airy, melt-in-your-mouth texture, while its vibrant layers make for an eye-catching addition to any dessert table. Perfect for summer gatherings or whenever you crave an effortless treat, this no-fuss dessert is served chilled, making it the ultimate make-ahead recipe for busy schedules.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese, softened
- 0.75 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 8 ounces Whipped topping (e.g., Cool Whip), thawed
- 1 can (20 ounces) Crushed pineapple, drained
- 1 can (21 ounces) Blueberry pie filling
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and moist.
Press the crumb mixture firmly into the bottom of a 9x9-inch square pan to form the crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the powdered sugar and vanilla extract to the cream cheese, and mix until fully combined and smooth.
Gently fold in the thawed whipped topping with a spatula until no streaks remain. Be careful not to overmix to maintain a light and airy texture.
Spread half of the cream cheese mixture evenly over the chilled crust.
Evenly layer the drained crushed pineapple on top of the cream cheese layer.
Spread the remaining cream cheese mixture over the pineapple layer, smoothing it into an even layer.
Gently spread the blueberry pie filling evenly over the top layer of cream cheese.
Cover the pan with plastic wrap and refrigerate for at least 4 hours or until set. For best results, chill overnight.
Slice into squares and serve. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 650.1 g | 236% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 482.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1828 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
