This Pineapple Dream recipe creates a light, fluffy dessert of crushed pineapple, cream cheese, and whipped topping between layers of graham cracker crust.
This Pineapple Dream is one of those recipes that’s been floating around for years – and for good reason… it’s AMAZING! It’s a light, fluffy dessert of crushed pineapple, cream cheese, and whipped topping, all sandwiched between layers of a delicious graham cracker crust.
Traditionally, the filling is two layers, and the crust and topping are just graham cracker crumbs and butter. I’ve updated it though to make the process simpler (without any loss in flavor) by turning the filling into a single layer and adding a little more flavor to the crust. You’re welcome!
It’s the perfect summer dessert that y’all are just going to devour. It also makes for an amazing potluck dessert. Everyone will be asking for the recipe! Y’all are gonna love it!
Can I make Pineapple Dream Dessert in advance?
This recipe has to chill at least 4 hours, but preferably overnight, to allow it to set up, so making it a day in advance is best. However, I wouldn’t want to make it much earlier. You want the graham cracker crumbs to stay a little crunchy. I’m afraid the moisture from the cream cheese center might lend to soggy crumbs. Freezing certainly might be a better option if you freeze it right after assembling.
Can I freeze Pineapple Dream Dessert?
Yes, you can freeze Pineapple Dream Dessert, but there are a few things to keep in mind to ensure it stays delicious. Here’s how to do it:
- Preparation: It’s best to freeze it without any toppings like whipped cream or additional pineapple, as these can become watery or lose their texture when thawed.
- Freezing: Wrap the entire dessert tightly in plastic wrap, ensuring it’s well-sealed to prevent any freezer burn or absorption of other freezer odors. For extra protection, you can then wrap it in a layer of aluminum foil or place it in an airtight container.
- Thawing: When you’re ready to enjoy your frozen Pineapple Dream Dessert, move it from the freezer to the refrigerator and let it thaw slowly overnight. This helps maintain the texture and flavor. Avoid thawing it at room temperature, as this can cause it to become too soft or even watery.
Keep in mind that while freezing is a great option for extending the life of your dessert, it might slightly alter the texture, especially the creamy layers. However, it should still taste delicious and satisfy your pineapple dessert cravings!
Other Pineapple Dessert Recipes
Pineapple Juice Cake – A Southern Bite original, Pineapple Juice Cake features refreshing flavor and easy ingredients – cake mix, pineapple juice, and a few basics. A quick and simple way to make a delicious cake that bursts with pineapple flavor!
Pineapple Walnut Salad – Pineapple Walnut Salad is a unique Southern treat featuring the creamy texture and sweet flavors of crushed pineapple, cream cheese, Cool Whip, and walnuts.
Skillet Pineapple Upside-Down Cake – This Skillet Pineapple Upside-Down Cake recipe starts with a cake mix, but no one will know! The classic dessert is baked in a cast iron skillet and is a perfect sweet treat!
Pineapple Cake with Coconut Crumb Topping – This Pineapple Cake with Coconut Crumb Topping has an amazing crumb-like texture studded with crushed pineapple and topped with a crunchy, golden, delicious topping of chopped pecans, brown sugar, and coconut.
Banana Pineapple Pound Cake – Y’all this Banana Pineapple Cake is so delicious! It’s perfect for dessert and works great for a quick breakfast, too! I just know you’ll enjoy it just as much as my family does.
Pineapple Blueberry Dump Cake – My Pineapple Blueberry Dump Cake is super easy to make while still incredibly delicious. Serve it as a dessert or breakfast, and be sure to try it warm! Yummm!
Recipe Card
Pineapple Dream Dessert
Ingredients
For the crust:
- 2 1/2 cups graham crackers crumbs
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 1/2 teaspoon salt
For the filling:
- 4 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 (20-ounce) can crushed pineapple (very well drained)
- 1 (8-ounce) container frozen whipped topping (thawed)
Instructions
For the crust:
- Preheat the oven to 300°F.
- Melt the butter and combine the graham cracker crumbs, butter, sugar, and salt. Stir until the graham crackers are coated in the butter.
- Pour about 2 cups of the mixture into the bottom of an 8×8-inch baking dish and firmly press flat to form the crust. I like to use the bottom of a metal measuring cup for this. Set the remaining crumb mixture aside to be used as the topping. Bake the crust for about 10 minutes. Cool completely.
For the filling:
- In a large bowl, beat the cream cheese and butter together. Add the powdered sugar and mix well. Add the drained pineapple and stir to combine. Fold in the whipped topping.
- Once the crust has cooled, spread the pineapple mixture evenly over the crust. Sprinkle the top with the remaining crumb mixture. Refrigerate overnight (or at least 4 hours) to allow the filling to set. Store covered in the refrigerator.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Bkhuna
OMG! I haven’t had this in 60 years. It’s definitely showing up at this weekends BBQ!
Thank you so very much.
I sure hope it’s just a delicious as you remember!
Jennifer Toth
I made this for Easter dessert. Good dessert, but 4 cups of powdered sugar was way too much. It would have been better with 1 or 2 cups.
Jennifer Toth
I doubled the batch so that’s why I used 4 cups powdered sugar. Using 1/2 the recipe amount is my recommendation
I think it should work just fine with less powered sugar.
Trish
Shouldn’t that be 8oz cream cheese?? 4oz to 1/2 cup butter seems way off.
No, 4 ounces is correct.
George Moy
This looks like one of those cheesecake pies that you buy from the store made by Sara Lee.
George Moy
This looks like one of those cheesecake pies that you buy from the store made by Sara Lee. I would make it if the ingredients weren’t so expensive,maybe this coming month when prices come down a lot.
Hope you’ll enjoy it, George!
Tina
I just seen your recipe and can’t wait to try it
Hope you’ll enjoy it!
Diane
Made it as stated, came out perfect! Yummy!!
Wonderful!! I’m so glad you enjoyed it!
Maria Chua
I would like to make a couple days in advance if it doesnt make it icky. How many days in advance can it be made and still be good as far as texture? And does it freeze well?
I would think you’d not want to make this too far in advance. I wouldn’t recommend any more than a day. Freezing certainly might be a better option.
guillermo
Mmm,se ve muy rico
Deb
This recipe is a hit at my house. I have made it several times. Make sure you use a brand of pineapple that is tasty. I tried a cheap brand once and everyone noticed it was not as good.
Lynn Kosloski
Could you use frozen strawberries instead of pineapple, ?
I made the pineapple one couldn’t take a picture to send they ate it before I got home, I had tried it at a friends the pineapple one it was delicious
That’s why it was gone before I got home.
Will be waiting for more DELICIOUS DESSERTS.????
Hmmm… I’m not sure. But that sounds absolutely delicious!
Kim
Southern bite;
Hi,I just found your pineapple dream dessert,and I am going to copy down your recipe and make it today at home.Can I use one cup of powdered sugar instead of 2 cups of powdered sugar in the recipe.
Kim
That should work, though the filling will be a bit thinner due to the smaller amount of sugar.
Robyn G Bolle
I added Coconut and chopped Pecans to filling. Yummy!
That sounds delish!!
Amy
Hi I’m from the uk and want to make this. I may be being stupid but what is whipped topping?
No worries! The most common brand in the US is Cool Whip. It’s a stabilized whipped cream product. You can Google “Cool Whip Recipe” and find a few recipes to make a stabilized version of whipped cream that should work as a replacement.
Paulette
Mine is currently in the refrigerator! I had to use greek yogurt (full fat) instead of cream cheese. Due to covid19, I have to use what’s lying around and avoid the stores. Fingers crossed for a nice, firm dessert 🙂 I’ll find out tomorrow at Sunday dinner! Stay safe.
Hope it turned out amazing for you!
J. Riley
I love this recipe because it’s just so wonderfully flexible! I frequently use this very same recipe but double it in to 2 layers or triple it into 3 (like a trifle) depending on crowd size. To do this…
Graham cracker crust as described,
layer 1 is mango fluff (as described for pineapple fluff)
layer 2 is pinapple fluff
layer 3 is mandrin fluff (as described for pineapple).
Top with graham cracker mixture.
*A small pkg of like flavored jello sugar give a flavor boost and a extra punch to colors.
**Depending on crowd, I will sometimes I will add fresh fruit, toasted almonds/coconut/pecans on the side (for those with allergies).
***When in a pinch, I have substituted sugar cookies, nilla wafers, blonde Oreos, Cheerios, or oat & honey granola bars for Graham cracker crust. I generally omit the extra sugar as I believe all of these items have enough sugar in them that it does not affect the taste.
****I have used fresh fruit as garnish or decoration.
These versions are definitely not diabetic friendly.
This sounds amazing! Thanks for sharing!!
Sharon
My mother made this with thin jello that she set on a baking sheet with sides then sliced into small squares. Then it’s combined with sweetened whipped cream and the drained pineapple. Same baked graham crust and crumb topping. Any flavor jello may be used, but raspberry is my favorite and so much prettier than the plain pineapple version.
How interesting! That sounds great!!
Judie
One of my coworkers brought this dessert to work yesterday. Pineapple Dream is so light and one of freshest desserts I’ve ever tasted. Great recipe!!
So kind of your coworker to share! So glad y’all enjoyed it!
Val
Can this be frozen than thawed
Hmm… I don’t see why not – though I’ve never tried it.
Dawn
Can you make this in a 13 X 9 pan. My mom used to make something like this it was good.
I’ve only ever done it in an 8×8.
Diana
Is there a substitute for the frozen whipped cream pls? They don’t sell it in Australia and I don’t wanna compromise the consistency of I just use normal whipped cream?
Thanks!
I’ve sometimes used a stabilized whipped cream like this: https://www.365daysofbakingandmore.com/stabilized-whipped-cream/
Sadie Day
Making this for the 4th of July. I took a small taste and it was very good.
Hope everyone loved it!
Karen
Just like Grandma’s without the raw egg! Loved it. 5 stars!
So glad you enjoyed it, Karen!!
Amy McPeters
The tastes of this cream mixture reminds me of a childhood favorite of mine called strawberry yum-yum! I use dream whip in it but this was just as great with less work! I think I drained too much juice off my pineapple because I could barely taste it. I had leftover crumb mixture and still felt like I used too much. Even though I’ll do it a little differently next time, I will make again! Thanks for the recipe! 🙂
Glad you enjoyed it, Amy!
Dana
This looks like a version of a pie my Mother used to make many years ago called Million Dollar pie. Hers was in a graham cracker crust shell and also had pecans in it. It was SOOO good!
🙂 🙂 🙂
Pat Mapley
I made this as written for Father’s Day. Very easy and pretty good. I think it would be better with 2 cans of well drained pineapple which should give it more of a pineapple flavor.
Hmmm… interesting idea! I might have to try that.
Barbara Anderson
I make one simular to this but with a layer of bananas then the pineapple and the cool whip on top sprinkles with pecans and cherries on top. We call it banana split cake!
Sounds amazing!!
Julie @ Back To My Southern Roots
I bet this tastes amazing. I love the combination of creamy and crunchy!
Thanks, Julie! We just love it!
Patti Moss
This looks absolutely delicious and refreshing! I can hardly wait to try it. Thanks, Stacey.
Thanks! I sure hope you’ll enjoy it!!
Vickie
Thank you for this post and memory! My Mama used to make this recipe but she called it refrigerator cheesecake. In fact, she preferred it frozen and served it that way! She has been gone for a few years now and it has been several more before that since she last was able to make this. I had completely forgotten about it and am going to her recipe book to see if I still have her copy-hope it is in her handwriting! But it is nice to know I have this one as a backup!
Those handwritten recipes are such treasures, Vickie!
Tina Blake
I would have too give this a 5-star.
I just got finished making my 2nd
One. This is absolute delicious.
This isn’t a hard recipe at all too make. If you are thinking about making it, I would recommend 100
Percent go for it. There will not
Be any regrets. Thanks,,
Southern bite.
So glad it turned out GREAT for you!
Camille
I made the Pineapple Dream in a round pie. I remember my mom making it as well, but, Unfortunately I couldn’t eat it. I posted it on my social media, and, included due to my health I couldn’t eat it. About 10 minutes later my neighbor knocked on the door, and, told me he, and, his son would eat it. He brought the dish back, and, asked me to make another for a bbq he was attending 😂😂😂😂
Well this sounds perfect!