This pineapple dream dessert is one of my family’s favorites. You know those desserts that seem to be at all the family gatherings? Those recipes that your grandma has been making for years? Like Pineapple Upside Down Cake, Ambrosia and Watergate Salad. This is one of those desserts.
This light and fluffy pineapple cream cheese dessert can be easily transported, hence it appearing at all those family functions, and rarely has leftovers.
PSSST – Yes! You are in the right place! Our photos have been updated, but the recipe is the same. This photo look familiar??
I’ve had similar reactions to this Chocolate Lasagna recipe, everyone seems to love it. So the only thing you’ll take home is a dish that needs washing!
Frequently Asked Questions
Back in the late 60’s Cool Whip entered the marketplace. It only took two years for this convenience item to become the company’s best-selling item. Cool Whip has come under fire many times and the current version now contains milk and cream.
If you prefer, you can substitute freshly made whipped cream for the Cool Whip in this recipe. To substitute fresh whipping cream for the 8-ounce tub of Cool Whip, 1 cup of fresh whipping cream whipped is the proper substitution.
HOWEVER Cool Whip has stabilizers in it that help hold its shape while fresh whipping cream does not. There you can try this recipe for homemade stabilized whipped cream to replace the Cool Whip.
If you love the idea of this pineapple dream dessert, you’ll love the strawberry version too- Strawberry Dream Dessert. You’re basically replacing the pineapples for strawberries and you have yourself another ultra-delicious one-pan dessert!
Yes, you can use fresh pineapple for this recipe. However, the juices that canned pineapple come in help soften the fruit, which is ideal for this recipe. Fresh pineapple that has been cut and stored in plastic containers found at the store are a good in-between as they typically contain juices at the bottom. Either way, fresh pineapple is fine to use but may be a little tougher than the canned variety.
Just like this Strawberry Jello Pretzel Salad, this is a great recipe for taking to a party, holiday gathering, or a potluck. It’s best to have a place to keep this delicious pineapple whipped cream dessert refrigerated until ready to serve.
Expert Tip
You can purchase graham cracker crumbs, or smash them in a sealed bag with a rolling pin. We like to run them through our food processor!
Ingredients you will need:
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
- 2 1/2 cups graham crumbs (2 sleeves)
- 1/2 cup unsalted butter (for crust)
- 2 cups of powdered sugar, sifted
- 1/2 cup unsalted butter, softened (for filling)
- 4 oz cream cheese, softened
- 8 oz container Cool Whip
- 20 oz can crushed pineapple, drained well
NO BAKE VERSION: If it’s too hot to turn on the oven, you can make the crust without baking it. Simply follow the instructions in the recipe, then instead of baking the crust, place it in the refrigerator. Let the crust chill for about 20 minutes. The butter will solidify and hold the crust together. The crust may not hold together as well, especially after sitting out for a while. But it still tastes just as good!
How to Make Pineapple Dream
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 300 F. Melt 1/2 cup butter in the microwave and let it cool. Combine the crumbs and butter, then press 2 cups of the crumb mixture firmly into a 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
- Beat the cream cheese and 1/2 cup butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so.
- Add a heaping tablespoon of the drained crushed pineapple and stir in with a rubber spatula.
- Spread the cream cheese and pineapple mixture over the crust.
- Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture.
- Sprinkle the remaining graham cracker crumb mixture on top.
- Refrigerate for at least 4 hours, preferably overnight.
Does your family have a version of this dessert?
How do you make it and what do you call it? These are some of the names I’ve heard:
- Pineapple Cool Whip Dessert
- Pineapple Delight
- Pineapple Dream Squares
- Pineapple Surprise Dessert
- Pineapple Graham Cracker Dessert
- Pineapple Cream Dessert
Whatever you call it, it’s amazing and there are never any leftovers. It’s always a favorite and someone will inevitably ask you for the recipe! So be sure to print a couple extra copies. :)
More one-pan potluck dessert ideas
- If you liked this Pineapple Dream Dessert, you’ll probably like my Cream Puff Chocolate Eclair Cake too. It’s another one of those potluck recipes that everyone wants a slice of! Not only is it creamy and delicious, it’s pretty too. So next time you’re heading to a friend or relatives and need to bring a dessert, try this eclair cake!
- Not everyone approves of the name of this next recipe, so over the years, it has taken on a few different titles. Here it’s called Sex in a Pan, but you may also know it as Chocolate Dream, Robert Redford Dessert or Better Than Anything Dessert. All I know is that three layers including cream cheese, pudding and whipping cream make for a party in your mouth!
- Speaking of potluck favorites, this Strawberry Jello Pretzel Salad is always a big hit! There are some families that absolutely insist it is served at every holiday.
- If you are a banana lover have I got a dessert for you! Make this delicious banana pudding poke cake and I promise you will not be disappointed.
- Though it’s not necessarily a “one-pan” dessert, it’s definitely a potluck favorite! This Ambrosia Salad is a vintage classic. Combining maraschino cherries, mandarin oranges, pineapple tidbits, fruit cocktail and marshmallows this ambrosia salad recipe is one to be reckoned with.
- Try this fabulous looking Lemon Delight from Happy Hooligans, the kids can help make Chessmen Banana Pudding from Kids Activities Blog, and who could resist Chocolate Banana Twinkie Cake from Today’s Creative Life?
- This just added – Pineapple Yogurt Dessert – thank you to Cathy for sharing it with us.
- This irresistible no-bake Eclair Cake is the dessert of your dreams. Your guests will be asking for seconds and thirds!
- This Orange Pineapple Cake is stuffed with sweet mandarin oranges and topped with a fruity pineapple frosting that’s hard to resist.
Watch our quick video showing the simple process of this delicious dessert!
Pineapple Dream Dessert
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Crust:
- 2 ½ cups graham crumbs 2 sleeves
- ½ cup unsalted butter
Layers:
- 2 cups powdered sugar sifted
- ½ cup unsalted butter softened
- 4 oz cream cheese softened
- 8 oz Cool Whip fat-free
- 20 oz crushed pineapple drained well
Before You Begin
Instructions
- Preheat oven to 300 F.
- Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
- Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
- Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
Nutrition
This recipe was originally published here on July 9, 2013.
Amanda Davis
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Carol Hankins says
We make something very similar….8 oz cream cheese mixed well with 1 cup sugar, mixed with 20oz DRAINED crushed pineapple, fold in 8oz Cool Whip. You can put into graham cracker crust but we like to take little butter cookies (the ones that look like flowers) and just dip and scoop!! We call this “Pineapple Crack”…so good it’s addictive!
Amanda Formaro says
Yum, love the idea of dipping cookies in!
Joyce Davis says
This looks yummy, but why an 8 oz. can of pineapple when you only use 2 tablespoons ?
Amanda Formaro says
Hi Joyce! You actually add the rest to the cool whip, see step 4 in the printable instructions :) “Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture.”
Kimberly Tokarczyk says
This looks amazing! And thanks for all your recipes-I already have about 10 that I want to try! The pictures on your website are fantastic and love the layout. Im glad I accidentally ran across your website today! Im a fan! :-)
Amanda Formaro says
Thank you so much Kimberly, so glad that you found me! :)
Viki Bacon says
This looks and sounds so absolutely wonderful!! I want to try making it very soon!!! Is there any chance anyone knows how to substitute the sugar with an artificial sweetner as I am diabetic and it may be too
Joan Huntsinger says
Reply to #18: Vicki, I was thinking replace sugar with Splenda or baking Stevia, replace gram crackers with almond meal, and replace the Cool Whip with either real whip cream sweetened with stevia or splenda and some vanilla. If trying to lower fat also maybe from scratch vanilla custard with Splenda or stevia, or diet vanilla pudding? That should get the carbs down to where you can have a slice : ). I know I can tolerate sugar better when eaten with protein, but that might just be me, as I had a friend tell me this week that he doesn’t do more than 10 carb grams an hour.
Dianne says
I am a diabetic and I have being looking for this recipe for 50 years, I tasted this at a party but lost the recipe was so glad to find it on facebook , i won’t change anything , will just use a little more insulin, this is the best dessert you will ever want to make, and stevia is very good but be careful with splenda , I used to use it until I saw and read some bad things on it, you might want to check it out
Carnita McPherson RN says
I would like to point out that our bodies do not process artificial anything very well, adding to the ever increasing girth. Even as a diabetic, you would be much better off figuring your carb consumption and adjusting your insulin (or other medication) accordingly. Talk to your dietitian about artificial sweeteners.
Athena says
Stevia is a sugar substitute that is not artificial and does not have the negative effects that many other sweeteners have. It is from a leaf.
Tina says
I know this is an old post, but I just came across it today. For anyone wanting to adjust this recipe or any cheesecake recipe to be more diabetic friendly, this is what I do. I am also diabetic. For the two cups powdered sugar, replace with one cup regular Splenda. I use a graham cracker crust but do not add any sugar to it. In place of cool whip, I use one package of dream whip topping mix, add the recommended 1/2 cup milk, or you can use freshly squeezed lemon juice, etc. and a teaspoon of vanilla extract. I make cheese cakes like this all the time and my whole family loves them! They practically beg me to make them. I have also taken them to dinners and no one could believe they were nearly sugar free. I hope this might help someone. :)
Judi Schneider says
I’m insulin dependent. They sell bags of Splenda and the new stuff, Stevia. The bag of Splenda has 11.6 oz. is what I use. It’s cheaper per ounce than the little boxes of the stuff. Hope this helps you.
Lori says
They do have bags of artificial sweeteners now(STEVIA,TRUVIA ETC…) but I haven’t tried using it. According to a few friends,it works well you just have to read the package directions & adjust accordingly. Ex: if recipe calls for 1 cup reg.sugar i’d use maybe 1/2 or 3/4 cup artificial sweetener, like I said earlier follow package directions or according to taste. I hope this was somewhat helpful.
Tina quinn says
I make one with can cherries andwe call it cherry yum yum. It is so good!
Amanda Formaro says
Sounds delicious Tina!
Debbie says
Do you have a recipe for serving about 100 people?
Amanda Formaro says
Hi Debbie. Sorry, I don’t. But that’s easy enough to do. This is a 13×9 pan, so just make as many pans as you think you will need. Sorry I couldn’t help more!
Ruthie says
9×9 or 13×9 pan? You say here 13×9 but the receipe says 9×9?? Thanks!
Amanda Formaro says
My apologies, you are correct. 9×9
Sally Furey says
I doubled the recipe and added two boys,s instant pudding it was at a Buffett dinner where there were more desserts but over 100
People. None was left.
Amanda Formaro says
Awesome!
Murvella McKenzie says
Amanda, My Mom made this and called it Pineapple Dessert. I grew up loving this and have made it for many years, but in old cookbooks it is known as “Flapper Pudding” as it is so simple even a Flapper could make it! Either way it is good!!
Amanda Formaro says
Hi Murvella! I’ve never heard of Flapper Pudding, thanks for sharing that!
Gloria Rhine says
Yummy
Carole Hendrix says
Forget the dessert, give me the tablecloth! Gorgeous!
Amanda Formaro says
Thanks Carole! It’s actually not a tablecloth, but just a square doily :)
Sherry M says
A family favorite…they request it all the time! I call it Pineapple Surprise. I put all the crushed pineapple in the cool whip, but which ever way – its the best light & fruity dessert ~
Amanda Formaro says
It’s definitely been around the block!
Gail Stewart says
What if you can’t get cool whip what do you use instead?
Thankyou
Amanda Formaro says
Whipping cream :)
Suzanne says
OMG, I LOVE this stuff!!!!! You’re killin’ me, Smalls!
Amanda Formaro says
Thanks Suzanne! It’s kinda like crack ;-)
Rachel says
I’m going to try sprinkling shredded coconut on the top, yumm!!
Amanda Formaro says
Sounds good to me Rachel!
Lisa Lee says
The coconut(toasted) sounds wonderful!!!
Sandy_of_WV says
Typo on line 3 …
Turn the mixture [should be – mixer] … I know things like this pop out for me! SORRY! :)
Amanda Formaro says
Thank you Sandy! I have made both corrections and appreciate you pointing them out :)
Sandy_of_WV says
OOPS! … you forgot to change the recipe card [ line 3 ]
I guess I am a “picky” reader … :)
Amanda Formaro says
done :)
Sandy_of_WV says
thx for being so quick in your responses and fixing … much appreciated! :)
Janice Howard says
Leave the poor girl alone. She does not need an english lesson. She is trying to give us a great recipe. We all know what she means.
ItzMe says
Janice, thank you so much for your comment ~I was thinking the same thing… “Dang Sandy of WV lighten up some” Try thanking Amanda for being so kind to share recipes ~Thank you Amanda for your time <3
Sandy_of_WV says
Might want to add what kind/type of pineapple you used in recipe.
In reading the “Responses to Pineapple Dream Dessert” – I noticed you mentioned “crushed.”
It would be helpful/nice if bloggers [and not just you] – adjust/correct their recipe when questions are asked to help others. :)
Amanda Formaro says
Done :)
Sandy_of_WV says
Thanks … much appreciated … :)
Margaret says
If you’re talking about what kind, as in brand, any brand will do. When you say kind, as in shape of pineapple, she said crushed. There are crushed, sliced,tidbits,and chunks. Each is on the can label. Hope this helps.
Evelyn Connell says
What’s so hard about 20 Oz. can crushed pineapple? Drain well in large strainer, not a collender (holes too big -may have to stir a little)
Robin says
Does it matter what the pineapples are in? Juice or Heavy syrup?
Amanda Formaro says
For this recipe I used pineapples in juice. Heavy syrup may change the texture of the dessert and could even break down the properties of the whipped cream. Not for sure, but it’s possible. If you try it with pineapples in syrup let us know how it worked out :)
Mary Rebman Welden says
I used to make this with pineapple in syrup. I made it with pineapple in juice and liked the pineapple in syrup much better. My quests commented that it didn’t taste as good,but it’s hard to find the pineapple in syrup where I live.
Janice says
My mom used to make this and my dad has been asking for it! I can’t remember, it is crushed pineapple or chunks?
Amanda Formaro says
Hi Janice! Either one would work, depending on the consistency you want. I believe that I used crushed.
Joy Anne says
Dear Amanda,
This looks mouth-watering good! I come from a family that loves cheesecake, and I can’t wait to make this. We have a party coming up, so I’ll make this in pineapple and maybe one with strawberries! Thank you!
Joy Anne
Amanda Formaro says
Oh with strawberries would be deicious!
Amallia says
lovely dessert….perfect for coffee time
Amanda Formaro says
Yes, great with coffee!
alison says
What is the UK equivalent for ingredients
Amanda Formaro says
Hi Alison. You can use whipped cream for the “Cool Whip” and icing sugar for powdered sugar.
darlene says
icing sugar and powered sugar are the same exact thing … same thing, different names ….
Cathy Pollak ~ Noble Pig says
I love summer dessert like this! I mean love!! It’s a must for an upcoming party!
Amanda Formaro says
Thanks Cathy! Agreed, great for a party :)
Sylvie says
Ladies, I just tried this recipe with Peaches it is to die for…… you must try it…….mouth watering….
janet says
did you use canned peaches and dice them up? did you use liquid? I love peach anything!
sharron says
I have tried this with mandarin oranges and pineapple it was awesome.
Amanda Formaro says
Love the sound of that :)
Denise @ Creative Kitchen says
Amanda,
I remember this dessert. So good, so creamy….light and refreshing! I love pineapple & this looks incredble.
Amanda Formaro says
Thanks Denise!
Robyn Stone | Add a Pinch says
So funny what you wrote in the intro because as soon as I saw the picture it immediately reminded of a yummy dish my Grandmother used to make – and made me smile!!! Can’t wait to try your Pineapple Dream Dessert!!!
Amanda Formaro says
Yes, it’s definitely one of those desserts!
Helen Lane says
Can blueberry’s be substitud for pineapple??
Amanda Formaro says
Hmm, I haven’t tried that, but if you do I would love to hear how it was!
Cindel says
I make a version called blueberry fluff. Same crust. In your mixture cream cream cheese add powdered sugar then fold in coolwhip. That goes on top of crust. Then I top it with homemade blueberry pie filling. :)
Amanda Formaro says
Sounds delicious!
Stephanie says
I was thinking mandarin oranges would be good either in place of or mixed with the pineapple
Patsy says
Can coconut be used instead of pineapple.
Amanda Formaro says
You can try it, certainly!
Joyce Bailey says
This is delicious! I have made it twice now and am going to make it again soon!
Roxi G. says
what is the nutritional info for your Pineapple Dream Dessert, by the way.. It is DELICIOUS…. :)
Roxi G. says
I did make a couple of changes by using Fat Free Cream Cheese and Low fat Cool Whip.. :)
Amanda Formaro says
Hi Roxi. There is no nutrition in this recipe. Haha! All kidding aside though, I haven’t calculated nutritional values on this yet. Hopefully will get that added soon!
Elaine Campbell says
I made this yesterday. A bit disappointed, however. The crust was just too thick, and I think a dash of vanilla in both layers would do the trick. I will make this again but I use a bigger dish. It did taste ok, just needs a little umph. lol
Amanda Formaro says
Sorry it wasn’t a favorite for you Elaine :)
Beryl Sanders says
This dessert is delicious and yes, I think it would be good with a teaspoon of vanilla. I found the crust to be too thick too but 2nd. time I made it, used a 9×9″ glass cake pan (is a little bigger than a metal 9×9″ pan) and t turned out better.
aline bourke says
This reciper in my time was call pineapple surprise
nancy tedder says
When I make this,I use a graham cracker crust,& I mix everything together & pour into crust,into fridge overnite,It freezes well too
janet says
If you freeze it, do you thaw it in fridge overnight or slice it frozen? Planning a baby shower and this sounds like a great make ahead dessert!
Amanda Formaro says
I’ve never frozen it, but I would imagine you could slice it frozen!
Barbara Coleman says
please do not freeze pineapple if you do it will turn brown when it thaws
darlene says
the only time pineapple turns brown when it’s frozen is when it’s fresh … this is canned so it should be fine ….
Judy Lecuyer says
I have a very similiar recipe but only freeze it for a couple hours. It usually doesnt make it back to the freezer anyway. lol I dont use icing sugar being diabetic but i do use 3/4 c. splenda plus 2 eggs in mine .. Its very light and deadly good. ( Doubled it makes a large cake dish ) I only use glass bakeware. I pray you enjoy it as much as I do.
Ingrid says
Hi, I am actually looking for a recipe with the crushed pineapple, cream cheese and marshmallows. It had a pastry base that needed to be baked. The marshmallows, cream cheese crushed pineapple and frozen topping were mixed and poured onto the cooled base. To finish you could either decorate with cherries or crushed biscuit crumbs.
Amanda Formaro says
Hi Ingrid. This might be what you’re looking for? http://www.recipelion.com/Cake-Recipes/Pineapple-Mansion-Cake
katherine says
can u use reg. butter instead of unsalted? thank you.
Amanda Formaro says
You can, just keep in mind that regular butter is salted. So if your taste buds are sensitive, you could detect it :)
Jesse Carpender says
Thanks for the link love, Amanda! & for sharing your recipes with us. :)
Heather says
my mum used to make a no bake pineapple cheesecake with marshmallows and she used lemon jello and added the marshmallows and put them on low on the stove till melted….cooled in the freezer then whipped in the cream cheese, sugar, crushed pineapple and put it on a graham cracker base, chilled for two to three hours…..it is awesome and I make it all the time for my family now
Bronnie says
My Mother used to make that recipe could you please send it to me. Thank you.
Laura Ledesma says
I would love that recipe too!!!
Brenda Goodfellow says
I would love the recipe too – do you mind sharing?
judy phlipot says
sounds fantastic.
Ro says
The no bake pineapple cheesecake with lemon jello sounds excellent, but I’ve searched all over for the recipe and kind find it.. Would love if you could send it to me.!
Evelyn says
I would appreciate your recipe if you share.
Judy says
Sounds good! I love lemon pie, never thought about it that way, tho. I’ve used the pistachio jello and made a Watergate salad with the cool whip, crushed pineapple, mandarin oranges and marshmallows , it’s really good! Thanks for sharing!
Steven Campbell says
Yum oooo, my Gran used to make something like this too. There was never a crumb leftover. I remember her sponge pineapple upside down cake too. Thank you for the recipe and the revived memory of Sunday lunch at Gran’s and sitting around the ‘Kids Table’ with all of my boisterous cousins.
Frances says
Sounds yummy, but I am lactose intolerant, and this cream cheese is a NO-NO. what can I substitute for it?
Amanda Formaro says
I don’t have experience in this area, but I would imagine that if you did a web search for “lactose free cream cheese” you would be able to find something. A friend of mine told me that Tofutti makes a good one.
Kevin Holman says
Daiya Cheese makes a plain cream cheese that is non dairy. Google Daiya and find a store location to you.
Marie says
Lactose intolerance abounds unfortunately; however cream cheese only has 0.04-2.9% as compared to whole milk with an average of 4.8%. I too am lactose intolerant but am not bothered by cream cheese. Have you really tried it in a recipe with other ingredients? Besides, you can purchase a nutritional supplement called ‘Lactaid’ or it’s generic equivalent. It is simply the enzyme lactase which those who are lactose intolerant lack in sufficient quantities to break down lactose. It is easy to find & reasonably priced if you purchase generic. Why give up the joy of something like this recipe for the attention you may get for claiming lactose intolerance. PLEASE!
Judy Irwin says
My mother used to make a similar recipe using vanilla wafers instead of graham crackers and added cut up marachino cherries and chopped walnuts to the filling. She made it for bridal and baby showers, or a gathering of women. We called it the shower dessert.
Maribel says
Silken tofu might substitute for the cream cheese
earlene says
I take lactose pill when I start to eat it. It works pretty well.
luann says
Tofutti ‘BETTER THAN CREAM CHEESE’ is my fave There Will Be Days You Just Don’t Want To
http://www.tofutti.com/
luann says
sorry part of another post got in there :/
ev says
why is there powdered sugar in thisrecipe ..that isicing sugar right??
Amanda Formaro says
Yes powdered sugar and icing sugar are the same thing.
Annette says
I can not eat that much powdered sugar I had gastric bypass do you have any suggestion for a replacement? Was thinking Stevie and cremora for the volume ?
Amanda Formaro says
I can’t recommend a replacement without testing it first. However if you browse the comments here there have been several people who say that they have made it with alternatives.
connie says
because cream cheese and powdered sugar together is YUMMY!
Actually there are quite a few recipes that combine these two ingredients.
Sonia says
I’ve made this recipe for years but I use 1 – 8oz. pkg. of cream cheese…I put 1/2 c. sugar in this filling & 1 tbsp. icing sugar in the graham crumbs….I save 1 c. for the topping…….This cheesecake (we call it that) freezes very well with the crushed pineapple…Does not go brown as someone in 1 of the comments tasted.
nanakin48 says
I’ve been making my mom’s recipe for almost 50 years … still my favourite. Graham cracker crust, then Filling is made using butter, fruit sugar, eggs then thin layer of pineapple then 1/2 pt of whipping cream, whipped and sprinkled with remaining graham cracker crust. Heaven.
Sharon says
How long will this keep in the fridge before serving?
Amanda Formaro says
If it’s covered, I would say 3 days :) After that the whipped cream may begin to dry out and separate from the sides. It would still taste fine but wouldn’t look as good.