Pineapple Delight
Craving a bright and sunny dessert? This pineapple delight will hit the spot! With a buttery crust, creamy filling, and sweet pineapple topping, it’s light, tropical, and totally irresistible!
Pineapple Paradise on a Plate
Sweet Meets Tangy: The creamy cheesecake layer and whipped topping are perfectly balanced with juicy pineapple.
Buttery Crunch Factor: That golden graham cracker crust adds the perfect crisp contrast to all the soft, dreamy layers.
Make-Ahead Friendly: Since Pineapple Delight needs time to chill, this is an ideal dessert to prepare ahead.
Pineapple Delight Ingredients
Fresh or Canned Pineapple: Fresh pineapple works too, just chop it finely. Unless it’s super ripe and flavorful, canned tastes just as good.
Drain the pineapple well: Press the lid into the can and shake, or use cheesecloth to squeeze out excess juice so the whipped topping stays firm.
Whipped Topping: You can use homemade whipped cream or store bought whipped topping. Whip 3 cups of cold heavy cream with ½ cup powdered sugar until stiff peaks form. Just note it won’t hold up as long, and the dessert may soften after 2 days.
Graham Cracker Crumbs: To make graham cracker crumbs, crush the sheets in a ziplock bag with a rolling pin or pulse them in a blender or food processor.
How to Make Pineapple Delight
No fancy steps, just layer, chill, and watch it disappear! You’ll want to bring it to every family gathering this summer. Even my kids can’t get enough! You should also try my strawberry delight or my coconut lush desserts.
Make the Crust: Preheat the oven to 350ºF and lightly spray a 9 x 13 x 2.5-inch baking dish with nonstick cooking spray, then set aside. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl until the mixture resembles damp sand.
Bake and Cool: Press the crumb mixture evenly into the bottom of the pan using a flat bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown. Remove the crust from the oven and allow it to cool completely before adding the subsequent layers.
Combine: Add the cream cheese and butter to a large bowl. Beat on medium high speed with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed to ensure no lumps remain.
Beat: Add the powdered sugar and vanilla, then beat on low until the sugar is mostly incorporated. Then increase the speed to medium-high until the mixture is smooth and creamy.
Spread Over Crust: Spread the cream cheese mixture evenly over the cooled crust.
Combine Pineapple with Cool Whip: Carefully fold the drained, crushed pineapple into the whipped topping.
Spread: Spread the whipped mixture evenly over the top of the cream cheese layer. Then cover and refrigerate for at least 4 hours. Top pineapple delight with graham cracker crumbs and pineapple tidbits before serving.
Leftover Pineapple Dream Dessert
In the Refrigerator: Pineapple delight should be stored in the fridge, covered tightly with plastic wrap, for up to 5 days.
In the Freezer: You can freeze pineapple delight by wrapping the pan in 2-3 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Let it thaw overnight in the fridge, or serve it frozen!
Pineapple Delight Dessert
Ingredients
Crust
2 ¾ cups graham cracker crumbs additional for garnish, if desired3 tablespoons granualted sugar¾ cup melted salted butter
Cheesecake Layer
2 (8-ounce) packages softened cream cheese½ cup softened salted butter2 ½ cups powdered sugar1 tablespoon vanilla extract
Pineapple Topping
2 (20-ounce) drained cans crushed pineapple2 (8-ounce) containers thawed whipped toppingpineapple tidbits for garnish, if desired