Orange Pineapple Dessert
Brighten up your dessert table with this refreshing Orange Pineapple Dessert, a no-bake treat that's as easy to make as it is to enjoy! This layered delight combines the tropical sweetness of crushed pineapple, the vibrant zest of orange-flavored gelatin, and a velvety whipped topping, all resting atop a buttery vanilla wafer cookie crust. Perfectly balanced between tangy and creamy, this chilled dessert is ideal for summer gatherings, potlucks, or a simple weeknight indulgence. With minimal prep time and bold citrus flavors, this crowd-pleaser will quickly become a family favorite. Serve it cold and garnish with fresh orange slices or an extra dollop of whipped topping for an elegant finish. Keywords: no-bake dessert, orange pineapple dessert, tropical dessert, easy dessert recipe, gelatin dessert.
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Recipe Information
Ingredients
- 20 oz Crushed pineapple (canned, in juice)
- 6 oz Orange-flavored gelatin powder
- 1 cup Boiling water
- 1 cup Cold water
- 8 oz Whipped topping (such as Cool Whip, thawed)
- 1 cup Vanilla wafer cookies
- 4 tbsp Butter
Instructions
Drain the crushed pineapple, reserving the juice in a small bowl. Set aside both the pineapple pieces and the juice.
In a medium heatproof mixing bowl, combine the orange-flavored gelatin powder and 1 cup of boiling water. Stir until the gelatin is completely dissolved.
Add the reserved pineapple juice and 1 cup of cold water to the gelatin mixture. Stir well to combine, then refrigerate for about 30 minutes or until slightly thickened but not fully set.
While waiting for the gelatin to cool, prepare the crust. Place the vanilla wafer cookies into a food processor and pulse until they form fine crumbs.
Melt the butter in a microwave-safe bowl or over the stove, then mix it with the cookie crumbs until evenly coated.
Press the cookie crumb mixture into the base of an 8x8-inch pan to form an even crust. Refrigerate the pan to firm up the crust while finishing the filling.
Gently fold the whipped topping into the partially set gelatin mixture until smooth and creamy.
Fold the drained crushed pineapple into the gelatin-whipped topping mixture. Make sure it's evenly distributed.
Pour the pineapple-orange mixture over the chilled cookie crust, spreading it evenly.
Refrigerate the dessert for at least 4 hours or until fully set.
Slice into squares and serve chilled. Optionally, garnish with additional whipped topping or orange segments.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 33.6 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 84 mg | 2% | |
*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.
