No-Bake Pineapple Delight Dessert – Easy, Creamy & Refreshing Recipe
Bring a little island magic to your next gathering with these bright, creamy Pineapple Dream Bars. They’re no-bake, layered, and bursting with tropical flavor—from a buttery, lightly toasted crust to a tangy cream cheese layer and a fluffy pineapple topping.
What Makes These Bars Irresistible
- Toasted Graham Base: A quick stovetop toast adds depth—no oven required.
- Light & Zesty Filling: Cream cheese gets a boost of lime zest for a citrus twist.
- Fluffy Pineapple Cloud: Chilled whipped topping folded with well-drained crushed pineapple.
- Make-Ahead Friendly: Assemble in minutes and let the fridge do the rest.
Ingredients
- 2¾ cups graham cracker crumbs (about 14 full sheets)
- 3 tbsp granulated sugar
- ¾ cup unsalted butter, melted
- 1 tsp fine sea salt
- 2 (8-oz) packages cream cheese, room temperature
- ½ cup powdered sugar
- Zest of 1 lime (optional but recommended)
- 1 tsp pure vanilla extract
- 2 (8-oz) tubs whipped topping, thawed
- 2 (20-oz) cans crushed pineapple, very well drained
- 2 tbsp sweetened shredded coconut (garnish)
- Extra graham cracker crumbs (for garnish)
Step-by-Step Instructions
- Toast the Crust:
In a dry skillet over medium heat, stir graham crumbs and sugar for 2–3 minutes until fragrant. Remove from heat, stir in melted butter and salt until “damp sand” forms. Press firmly into a 9×13” pan. - Chill to Set:
Slide the pan into the freezer for 15 minutes while you make the next layer. - Whip the Filling:
In a large bowl, beat cream cheese, powdered sugar, lime zest, and vanilla on medium speed until silky. Spread evenly over the chilled crust. - Fold in Pineapple:
Gently fold drained crushed pineapple into whipped topping until well combined. - Top & Chill:
Spread the pineapple-topping layer over the cream cheese. Sprinkle with extra graham crumbs and coconut. Cover and refrigerate 4 hours or overnight. - Serve:
Slice into bars, wipe your knife between cuts for clean layers, and enjoy!
Chef’s Special Tips
- For extra tang, swap half the pineapple for drained mandarin oranges.
- Toast unsweetened coconut flakes in the same skillet until golden—then sprinkle on top for crunch.
- If you’re in a hurry, freeze the crust layer 30 minutes and the assembled bars 1 hour before serving.
Storage
- Refrigerator: Covered, bars keep up to 5 days.
- Freezer: Wrap pan in plastic and foil; freeze up to 2 months. Thaw in fridge or serve semi-frozen.
Tropical Pineapple Dream Bars
No-bake layered pineapple bars with a lightly toasted graham cracker crust, zesty cream cheese layer, and fluffy pineapple topping—perfect for summer parties!
Ingredients
Method
- In a dry skillet over medium heat, stir graham crumbs and sugar for 2–3 minutes until fragrant. Remove from heat, stir in melted butter and salt until 'damp sand' forms. Press firmly into a 9×13” pan.
- Freeze the crust 15 minutes while you prepare the filling.
- Beat cream cheese, powdered sugar, lime zest, and vanilla until smooth. Spread over chilled crust.
- Gently fold drained pineapple into whipped topping. Spread over cream cheese layer.
- Sprinkle with extra graham crumbs and coconut. Cover and refrigerate 4 hours or overnight.
- Slice into bars and enjoy chilled or semi-frozen.
Nutrition
Calories: 380kcalCarbohydrates: 42gProtein: 3gFat: 22gCholesterol: 35mgSodium: 240mgFiber: 1gSugar: 30g
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