Pineapple Icebox Dessert
Cool, creamy, and irresistibly tropical, this Pineapple Icebox Dessert is the perfect no-bake treat for sunny days or anytime you’re craving something refreshing. Featuring a buttery graham cracker crust as the base, this dessert is layered with a fluffy, melt-in-your-mouth filling made from cream cheese, whipped cream, and sweet crushed pineapple. A sprinkling of graham cracker crumbs on top adds a touch of crunch to every bite. With just 25 minutes of prep time and no oven required, this chilled dessert is simple yet show-stopping, making it an ideal choice for summer parties, potlucks, or a delightful family dessert. Serve it straight from the fridge and watch it become an instant favorite! Perfect for pineapple dessert lovers, this easy icebox recipe combines tropical flavors with creamy decadence.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 200 grams crushed graham crackers
- 115 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 225 grams cream cheese, softened
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- 240 milliliters heavy whipping cream, chilled
- 400 grams canned crushed pineapple (in juice), drained
- 30 grams additional graham cracker crumbs (for topping)
Instructions
In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of a 9x9-inch square pan to form an even crust. Place the pan in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and mix to combine.
In a separate bowl, whip the chilled heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy filling.
Gently fold the drained crushed pineapple into the cream cheese and whipped cream mixture until evenly incorporated.
Spread the pineapple filling evenly over the chilled graham cracker crust, smoothing out the top with a spatula.
Sprinkle the additional graham cracker crumbs over the top of the dessert as a garnish.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set.
Slice into squares and serve chilled. Enjoy your Pineapple Icebox Dessert!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 33.9 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 134 mg | 3% | |
*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.
