This no bake Pineapple Dessert has loads of crushed pineapple, a no bake graham cracker crust, and a cream cheese filling. A nostalgic dessert that’s perfect for spring or Easter!
Want more pineapple desserts? Try this Pineapple Crisp, Easy Pineapple Upside Down Cake, and Pineapple Cake!
Table of Contents
This Pineapple Dessert is a new spin on an old favorite! My mom used to make these Pineapple Bars throughout my childhood, and I had to remake them and put my own spin on them.
The big difference is this recipe doesn’t use raw eggs like my mom’s version, so there’s nothing to worry about! It still has the same nostalgic crushed pineapple flavor.
With its fluffy texture and bright pineapple flavor, this no bake dessert is always a huge hit at parties and is perfect for spring or summer!
Why we love these pineapple bars:
- Pineapple flavor: This dessert gets its intense pineapple flavor from crushed pineapple and pineapple juice, making every bite feel like a dreamy tropical vacation!
- Make-ahead friendly: This no bake dessert can be made ahead of time and chilled in the fridge until you’re ready to serve.
- Tried-and-true: This is my version of my mom’s pineapple squares that I loved during my childhood and they’re always a big hit whenever I make them!
What others are saying:
“If anyone hasn’t made these, do it asap!!! I still have my grandmothers copy, it’s so strained I can hardly read, but pretty much know it by heart. No family get togeather is complete for us without a few trays of this……it’s summer!!! I’m making it now in individual ramekins for a dinner party this weekend to be a little fancier, any way you eat it though, it’s amazing….many a late night have been spent passing a pan and a fork around a camp fire lol” Jenn
Pineapple Dessert Ingredients:
- Graham cracker crumbs: These are crushed to make fine crumbs for the crust!
- Butter: Melted butter mixes with the crumbs to hold the crust together.
- Cream cheese: Use room temperature, full fat, block-style cream cheese for the richest flavor and texture! Don’t use the kind that comes in a tub.
- Powdered icing sugar: Also known as powdered sugar or confectioners’ sugar. This sweetens and thickens the filling.
- Crushed pineapple: Gives these bars a bright pineapple flavor and some texture.
- Pineapple juice: Just a splash to brighten up the filling.
- Vanilla: A dash of vanilla balances out the fruitiness.
- Heavy whipping cream: Whipped cream makes the dessert light and airy!
How to make this easy Pineapple Dessert:
This Pineapple Dessert is a childhood treat that hits the spot every time. Check out the recipe card for the full list of recipe instructions!
- Mix graham cracker crumbs with melted butter, press into a dish, and save a bit of the crumbs for later.
- Strain the pineapple to remove any extra juice.
- Beat cream cheese until smooth and stir in powdered sugar.
- Add drained pineapple, a splash of its juice, and vanilla into the cream cheese mixture.
- Whip heavy cream until stiff and beat it into the mixture.
- Spread the filling over the crust, add a layer of whipped cream, and chill until set.
Variations and Substitutions
- Coconut: Add some sweetened shredded coconut to the filling for even more tropical flavor!
- Garnish: Add some chopped fresh pineapple, shredded coconut, a mandarin orange, or maraschino cherries on top of the bars for an extra flair.
- Crust: if you don’t want to use graham crackers for the crust, you could use vanilla wafers, golden Oreos, or even crushed shortbread cookies!
- Crush: Use a food processor or a rolling pin with a ziplock bag to crush the graham crackers into fine crumbs.
How to store this Pineapple Dessert:
Store the bars in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Make sure to let the bars thaw in the fridge overnight before serving! I always add the whipped cream topping right before serving to keep it fresh and light.
More pineapple recipes you’ll love:
- Pineapple Coconut Cake — if you need a cake vacation.
- Strawberry Pineapple Lemonade Bars — fresh and fruity!
- Grilled Pineapple — a summer treat perfect for grilling weather.
- Pineapple Lush Angel Food Cake Roll Recipe — if you love crushed pineapple!
Mom’s No Bake Pineapple Dessert
written by Ashley Fehr
Ingredients
Crust
- 2¼ cups graham cracker crumbs
- ½ melted butter
Filling
- 2 packages cream cheese (8 oz or 250 grams each) room temperature
- 1½ cups + 2 tablespoons powdered icing sugar (divided)
- 1¼ cup canned crushed pineapple (19 oz or 540 ml)
- 2-3 tablespoons reserved pineapple juice
- 1 teaspoon vanilla
- 2 cups heavy whipping cream (divided)
Instructions
Crust
- Combine graham cracker crumbs and melted butter. Reserve 2 tablespoons and press the rest into a 9×13" baking dish. Set aside.
Filling
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 1½ cups powdered sugar and beat until smooth.
- Drain pineapple thoroughly, reserving juice.
- Add pineapple and 2 tablespoons pineapple juice to cream cheese mixture and beat on low until combined. Add additional juice if desired for a thinner texture.
- In a separate bowl, beat 1 cup cream with an electric mixer until stiff peaks form. Fold into the cream cheese mixture with a spatula or the mixer on low speed.
- Spread the filling onto the crust. Refrigerate for 6-8 hours or overnight.
Whipped Cream
- Beat the remaining 1 cup cream with the remaining 2 tablespoons powdered sugar until stiff peaks form.
- Spread over chilled dessert and sprinkle with graham crumb mixture. Serve.
Notes
Nutrition Information
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DOROTHY A HARTUNG says
can you use cool whip instead of whipping cream
Ashley Fehr says
I haven’t tried but it would likely work.
Marilyn A says
Just made this for a gathering. Can’t wait to hear comments. I did end up making another batch of the butter and sugar initial layer. I think I thickened it up a little too much in fear of making it too runny! My second batch was great. If you haven’t made this yet, make that mixture “pourable” but not runny. I made in an 8×8 pan and easily made 16 small but not too small pieces.
Chloe Ayers says
I made this and waiting for it to chill. Was confused re: sweet whipped cream note as it differs from ingredients listed.
Kimberly says
Hello,
This looks good! I would be interested in making the original recipe…could you tell me either where to find it or the part of the instructions with the egg? I’m not worried about raw egg. Thank you.
Sonia says
I usually cut down the sugar in recipes because I find the average recipe too sweet. I am concerned about the warning you have given with this recipe! Is it possible to reduce the icing sugar or should I just skip this one? Thanks!
Ashley Fehr says
Hi Sonia! You can skip the frosting layer completely and then it should be fine (step 3)
Rebekah Black says
Hi Ashley,
I have never made these but I am wanting to for my friends mum as a surprise. Do you have the UK equivalent for the ingredient measurements by any chance?
Ashley Fehr says
Hi Rebekah! Unfortunately I don’t. I hope they turn out well for you!
Rebekah Black says
Thanks Ashley, wish me luck 🤞
Muna says
Hi. Is it OK if refridgerate the base without putting it in oven?
Ashley Fehr says
It is fine, the baking just helps it to stay together better.
Samantha A Whitson says
Hi there Ashley~ I couldn’t find the spot to leave a separate comment/question, so I’m ‘replying’ here=)
Could you please tell me where the eggs were incorporated, in the original recipe? I like to use them, for protein value, wherever I can~ & don’t care if raw or cooked. Thanks, in advance ~ Samantha
Ashley Fehr says
Hi Samantha! There are no eggs in this recipe. My mother’s original recipe had eggs, but there are none in my recipe.
Elizabeth M says
Can you freeze these? I’m making them today but would like to freeze some for next week!
Ashley Fehr says
Absolutely! They freeze great 🙂
Gail Rynax says
How long can you freeze the pineapple squares for? Thank You
Ashley Fehr says
Up to 3 months for freshness, though they can be stored longer and will not go bad
Jenn says
If anyone hasn’t made these, do it asap!!! I still have my grandmothers copy, it’s so strained I can hardly read, but pretty much know it by heart. No family get togeather is complete for us without a few trays of this……it’s summer!!! I’m making it now in individual ramekins for a dinner party this weekend to be a little fancier, any way you eat it though, it’s amazing….many a late night have been spent passing a pan and a fork around a camp fire lol
Ashley Fehr says
Yes! We love them just as much!
Kate says
Has anyone ever even MADE this recipe yet??? Comment when you do!
Carol S. says
Spreading the butter/confectioner mixture over cooled baked crust seems to tear at the crust. Would the two tablespoons juice remedy this?
Kelly says
I just made this recipe and had same problem. Did you ever figure out how to get it to smooth out nicely?
Jess @ Flying on Jess Fuel says
Oh my, these sound SO tasty!! My preggo butt could probably eat the whole tray! You ladies are seriously the sweetest… thanks so much for celebrating with us!! Can’t wait to meet baby girl. 🙂 XOXO