This creamy, dreamy Pineapple Delight is a dessert that is perfect for when you don’t want to bake! The crust can be baked for a few minutes or not – your choice! Also known as Pineapple Dream or Pineapple Lasagna – call it whatever you want as long as you make this delicious and easy (almost) no-bake dessert!
What is Pineapple Delight?
Are you craving a sweet and refreshing treat that transports you to a tropical paradise? Look no further than Pineapple Delight! This delightful dessert is a heavenly combination of juicy pineapple, creamy goodness, and a hint of tanginess.
Pineapple Delight is a popular dessert that is also called Pineapple Dream, Pineapple Lush, or Pineapple Lasagna.
It is made out of layers of crust, a light no-bake cheesecake layer, a pineapple whipped cream layer, and topped with gingersnap or graham cracker crumbs.
Pineapple Delight is the perfect dessert for potlucks, gatherings, or an easy weeknight dessert!
(Almost) No-Bake Gingersnap Crust
This crust can be baked in the oven for 8 to 10 minutes to create a firm crust that cuts well.
But you do not have to bake this crust!
To make this crust no-bake, you can it chill for 30 minutes to firm up the butter in the crust before moving on to the next step.
A chilled, no-bake crust will be a little more crumbly and not as firm as a baked crust but it will still hold together and cut well.
PRO TIP: You can use any type of crisp cookie in this crust such as graham crackers, gingersnaps, digestives, etc. I love the flavor of gnigersnaps in this crust but feel free to switch them out!
How to Make Easy Pineapple Delight (aka Pineapple Dream or Pineapple Lasagna)
The ingredient list for this dessert recipe is so short that you probably have most of it on-hand!
You will need to make Pineapple Delight:
- 2 1/2 cups gingersnap crumbs (you can also use graham cracker crumbs)
- 1/2 cup unsalted butter melted and cooled
- 4 oz full-fat cream cheese 1/2 a block, softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 20 oz Can of Crushed Pineapple well drained
- 8 oz Cool Whip
Step 1: Crush the gingersnaps (or graham crackers) in a food processor or in a ziploc bag with a rolling pin.
Step 2: Add the melted and cooled butter to the crumbs and mix together.
Step 3: Spread the mixture into a pan lined with a parchment paper sling. This will make it much easier to remove from the pan after chilling.
Step 4. Press the crumbs firmly with the bottom of a measuring cup or flat glass. Bake if desired or chill for at least 30 minutes.
Step 5: Mix together the butter and cream cheese until smooth. Add the powdered sugar and mix well.
Step 6: Add two tablespoons of drained, crushed pineapple and mix together.
Step 7: Spread evenly on top of cooled or chilled crust.
Step 8: Stir the remaining drained pineapple into the whipped cream. Spread on top of the cream cheese layer.
Step 9: Sprinkle the remaining crumbs on top of the whipped cream layer.
Step 10: Chill for at least 4 hours or overnight until firm.
How to Store Pineapple Delight
This dessert should be kept refrigerated until you are ready to serve it. Remove from the refrigerator about 30 minutes before serving to make cutting easier.
Pineapple Delight freezes well! To freeze it, place the whole pan in the freezer for an hour or two to freeze it completely. Once frozen, remove it from the freezer and wrap it well with cling wrap. Wrap again with foil, label and place in the freezer for up to two months.
What do you think of this no-bake dessert?
Pineapple Delight is the ultimate tropical dessert that brings a burst of flavor to any gathering or family occasion. Its creamy, tangy, and sweet combination will transport you to a sunny beach in no time. This recipe is incredibly simple to make, requiring just a handful of ingredients and minimal effort. So, whether you’re hosting a summer party or simply treating yourself, Pineapple Delight is guaranteed to delight your taste buds. Embrace the tropical vibes and enjoy every blissful bite of this mouthwatering dessert!
Remember to share this recipe with your friends and family, and let us know how your Pineapple Delight turned out. Happy indulging!
Other Recipes To Try:
Peach Bars with Gingersnap Crust
Let’s Be Social!
Follow me and Tag me on Instagram @globalbakesbytanya with pictures of your creations!
Follow me on Facebook at https://www.facebook.com/globalbakes
and on YouTube at https://www.youtube.com/globalbakes
Did you know that I have a Patreon??
I love this creators’ platform that allows people to support creators of all types with small monthly contributions! My patron’s small monthly donations allow me to buy ingredients and continue to develop and test recipes and techniques that I share with you! In return, my patrons have access to exclusive content from me!
Check it out at https://www.patreon.com/globalbakes
Pineapple Delight aka Pineapple Dream Cake
Equipment
- Mixer Stand mixer or hand mixer
- Bowls
- 9×9 pan
- Spatula
Ingredients
For the Crust
- 2 1/2 cups gingersnap crumbs OR graham cracker crumbs
- 1/2 cup unsalted butter melted and cooled
For the Filling and Topping Layers
- 4 oz full fat cream cheese 1/2 a block, softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 20 oz Can of Crushed Pineapple well drained
- 8 oz Cool Whip
Instructions
- Preheat oven to 350 F.
- Melt the butter and allow it to cool. If you are using whole gingersnaps, process them in the food processor until they are fine crumbs. Alternatively, you can place them in a ziploc bag and crush them with a rolling pin. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into a 9×9 inch square pan. Use the bottom of a flat glass or measuring cup to get an even and firm layer. Bake for 8-10 minutes. Place on a wire rack to cool. *See NOTE if you don't want to bake the crust.
- In a large bowl, beat the cream cheese and butter together until creamy. With the mixer on low speed, add the powdered sugar one cup at a time until incorporated and smooth. Turn up the mixer to medium and beat well for one minute. Add two heaping tablespoons of the drained pineapple and stir it in. Spread the cream cheese and pineapple mixture over the cooled crust.
- Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining gingersnap crumbs on top of the whipped cream layer. Refrigerate for at least 4 hours or preferably overnight.
- Cut into squares and serve cold.
Quick question… I often see recipes calling for Cool Whip, or other whipped toppings. I cannot bring myself to use them as I prefer real whipped cream. I would like to know if real whipped cream can be substituted? If yes, do you think it needs to be stabilized, or can it just be whipped with a little sweetener?
Hi there! Thanks for the question! I agree with you – I generally prefer to whip my own cream. This recipe was more about quick and easy with allll the shortcuts. But I do think that you could make your own whipped cream for this recipe as long as you stabilize it. Without stabilizing, I don’t think that it would set up and hold as well when being cut. Also, this dessert lasted two days in my house and without stabilizing the cream, it would have probably gone very flat on day two!