Description
A refreshing no-bake Tropical Pineapple Paradise Pie featuring a creamy pineapple and cream cheese filling atop a buttery graham cracker crust, topped with coconut and pineapple chunks. Perfect for a cool, tropical dessert that’s easy to prepare and delightfully sweet.
Ingredients
Crust
- 1 1/2 cups Graham Cracker Crumbs
- 1/3 cup Sugar
- 1/2 cup Butter, melted
Filling
- 8 oz Cream Cheese, softened
- 3/4 cup Confectioner’s Sugar
- 14-16 oz Crushed Pineapple, drained
- 8 oz Whipped Topping
Toppings
- 1/2 cup Pineapple Chunks
- 1/2 cup Shredded Coconut
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs and 1/3 cup sugar. Stir in the melted butter until the mixture resembles wet sand. Press firmly into the bottom and sides of a 9-inch pie dish to form an even layer. Set aside.
- Prepare the Filling: In a large mixing bowl, beat together the softened cream cheese and confectioner’s sugar until smooth and creamy. Fold in the drained crushed pineapple and whipped topping until well combined.
- Assemble the Pie: Spoon the cream cheese mixture over the graham cracker crust, smoothing the top with a spatula.
- Add Toppings: Sprinkle shredded coconut and pineapple chunks over the top of the pie for extra tropical flair.
- Chill: Cover the pie and refrigerate for at least 3-4 hours, or until fully set. For best results, let it chill overnight.
- Serve: Slice and enjoy chilled, straight from the fridge!
Notes
- Be sure to drain the crushed pineapple well to avoid a soggy crust.
- For a firmer set, chill the pie overnight.
- You can substitute whipped topping with fresh whipped cream for a fresher taste.
- Store leftovers covered in the refrigerator for up to 3 days.
