Description
Creamy, fruity, and tropical, this No Bake Pineapple Cream Cheese Pie is a quick and easy dessert that comes together in just 10 minutes plus chilling time. Perfect for summer gatherings or any time you want a cool, refreshing treat without turning on the oven.
Ingredients
8 ounces cream cheese, softened
20 ounces crushed pineapple, well drained
3.4 ounces instant vanilla pudding mix (4-serving size box)
8 ounces Cool Whip or TruWhip, divided
1 9-inch graham cracker crust
Toasted coconut or chopped nuts for serving, optional
Instructions
1. Drain pineapple thoroughly using a strainer, pressing out excess juice.
2. In a large bowl, beat softened cream cheese until smooth.
3. Add drained pineapple and dry pudding mix; mix for 2–3 minutes.
4. Fold in 2 cups of Cool Whip.
5. Spread filling evenly in the crust.
6. Cover and refrigerate for at least 4 hours or overnight.
7. Before serving, top with remaining Cool Whip and, if desired, toasted coconut or nuts.
8. Serve with fresh fruit.
Notes
Ensure pineapple is well-drained to help pie set firmly.
Use room-temperature cream cheese for smooth mixing.
Pudding flavors such as French vanilla, cheesecake, butterscotch, banana, pistachio, or white chocolate can be substituted.
To toast coconut, heat in a dry skillet over medium-low, stirring for 3–4 minutes until lightly browned; remove immediately to a cool plate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 357
- Sugar: 31g
- Sodium: 287mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 29mg