Traditionally, the filling is two layers and the crust and topping is just graham cracker crumbs and butter. I’ve updated it to make the process simpler (without any loss in flavor) by turning the filling into a single layer and added even a little more flavor to the crust.
Pineapple Dream Dessert
Servings: 9 servings
Ingredients
For the crust:
- 2 1/2 cups crushed graham crackers
- 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 crackers, 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 8x8-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.
Making This Recipe?Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see how it turned out!
Vickie says
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!
Stacey says
Those handwritten recipes are such treasures, Vickie!
Tina Blake says
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.
Stacey says
So glad it turned out GREAT for you!
Patti Moss says
This looks absolutely delicious and refreshing! I can hardly wait to try it. Thanks, Stacey.
Stacey says
Thanks! I sure hope you’ll enjoy it!!
Julie @ Back To My Southern Roots says
I bet this tastes amazing. I love the combination of creamy and crunchy!
Stacey says
Thanks, Julie! We just love it!
Pat Mapley says
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.
Stacey says
Hmmm… interesting idea! I might have to try that.
Barbara Anderson says
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!
Stacey says
Sounds amazing!!
Dana says
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!
Stacey says
🙂 🙂 🙂
Amy McPeters says
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! 🙂
Stacey says
Glad you enjoyed it, Amy!
Karen says
Just like Grandma’s without the raw egg! Loved it. 5 stars!
Stacey says
So glad you enjoyed it, Karen!!
Sadie Day says
Making this for the 4th of July. I took a small taste and it was very good.
Stacey says
Hope everyone loved it!
Dawn says
Can you make this in a 13 X 9 pan. My mom used to make something like this it was good.
Stacey says
I’ve only ever done it in an 8×8.
Val says
Can this be frozen than thawed
Stacey says
Hmm… I don’t see why not – though I’ve never tried it.
Judie says
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!!
Stacey says
So kind of your coworker to share! So glad y’all enjoyed it!
Sharon says
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.
Stacey says
How interesting! That sounds great!!
J. Riley says
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.
Stacey says
This sounds amazing! Thanks for sharing!!
Paulette says
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.
Stacey says
Hope it turned out amazing for you!
Amy says
Hi I’m from the uk and want to make this. I may be being stupid but what is whipped topping?
Stacey says
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.
Robyn G Bolle says
I added Coconut and chopped Pecans to filling. Yummy!
Stacey says
That sounds delish!!
Kim says
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
Stacey says
That should work, though the filling will be a bit thinner due to the smaller amount of sugar.
Lynn Kosloski says
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.😋
Stacey says
Hmmm… I’m not sure. But that sounds absolutely delicious!