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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Cathy Gray says
Made this yesterday. Yesterday I thought the filling was too sweet. But, today it doesn’t taste nearly as sweet. This is delicious. I added a little more than a tablespoon of pineapple to the filling. I also added coconut to both the filling and the topping.
Amanda Formaro says
Agree! It needs some time for the flavors to meld, so glad you liked it!
Sheila Russell says
Absolutely loved this recipe and I will be making it again for my sisters 70th! Thank you so much for sharing it!Sheila
Rhonda says
Would love this recipe but for a 9×13 pan. If I double will they make it work for 9×13 pan ??
Amanda Formaro says
Yes that should work, the layers may be a little thicker. :)
Sandy Stone says
How many fresh strawberries would you use? Would you just slice them?
Thanks
Amanda Formaro says
Actually I made it with strawberries, here’s the recipe! https://amandascookin.com/strawberry-dream-dessert/
Patti says
I remember eating this dessert maybe way back in the 60’s. Not sure where or what…like a pot luck maybe. It is good. Yum
Nancy Lopez says
I can’t wait to try this dessert at our next potluck. Have you ever added coconut to the recipe? I love the pineapple-coconut combo and just wondering if it would work in this recipe.
Amanda Formaro says
I personally have not but I know other have with success!
Gail Pippin says
May I respectfully suggest using a disposable 9 x 9″ pan when doing a potluck?
That way, thete’s NOTHING to wash.
Treva says
Am I able to freeze this?
Amanda Formaro says
Yes, for up to two-weeks
Linda Rattie says
Does it really matter if you use salted butter as opposed to unsalted?
Amanda Formaro says
Probably not much. You should be fine.
Jill says
I want to substitute the stabilized whip cream (thanks for that!) in place of the cool whip. I then add the additional amount of CC that the recipe calls for right? just checking…So excited to make this!
Amanda Formaro says
That’s correct!
Kathy says
I would also use fresh cream as CW just gives me the willies lol. How about using fresh pineapple? Any special instructions? The canned stuff tastes so metallic & fresh is always available. Thanks! Can’t wait to try it’
Amanda Formaro says
If you buy fresh pineapple that has already been cut up at the store, it’s usually stored in its own juice in plastic containers. That would work great. If you are going to cut your own fresh pineapple I think it will be fine, it’s just that the juice contributes to softening the fruit a bit.
Pat C Wittorf says
I love the Pineapple Dream dessert, but I have a question. You say “2 cups of powdered sugar, sifted”. Forgive me for being “wordsmithy” but should I measure 2 cups of powdered sugar then sift it, or should I measure out 2 cups of sifted powdered sugar? I struggled with this earth shattering question when I made this before and I can’t recall which one I went with and it might not make a huge difference, but it could. I just HAVE to try the Sex in a Pan next and I noticed you called for “3/4 cups of sifted powered sugar” in it so I’m thinking you are speaking specifically when you say “2 cups of powdered sugar, sifted”. Love, love, love your recipes!!
Amanda Formaro says
Hi Pat! Totally legitimate question :) When a recipe states “sifted” AFTER the measurement, it means you measure first, then sift. If it mentions “sifted” before the measurement, then sift first. :)
Murvella McKenzie says
This pineapple dessert was long ago called Flapper Pudding. It was so easy even a Flapper could make it. It was made with 2 egg yolks and 2 beaten egg whites – the egg yolks beaten into the butter and powdered sugar and the whites folded into a curdled mixture whipped until smooth. Put crushed pineapple in the mix and then into vanilla wafer crumbs and Wool whip topped. Refrigerate overnite and top with additional crumbs. Cut into squares and cherry top each to serve. May add bananas and fresh strawberries after the pineapple and finish the same. That makes a Banana split cake.
Amanda Formaro says
Interesting!! Thanks for sharing that!
Momma J says
Should always be true. Learned in Home Ec of the 60’s. Flour, sifted, sift it after measure. Sifted flour, ( or sugar) means sift first. Flour, sifted, means measure first.
Good question for all.
Barb Anderson says
I used 1/2 cup of cottage cheese in place of the butter in the filling. Add a little powdered sugar to it and let it sit for a little bit for a little extra sweetness in the cottage cheese. It works well and tastes good in place of the butter.
Cameron Woodard says
I made this today for my 84 year old client and she loved it! She’s not fond of foods that are too sweet so instead of using powdered sugar I used fruit cream cheese (already sweetened) and it still turned out perfectly. Also instead of graham crackers I used Cheerios!
Amanda Formaro says
How fun, glad you liked it!
sandy says
so you completely omitted the powered sugar..I am diabetic so this would be awesome for me if I could leave the sugar out
Karen M. says
Sandy, I know your comment is a few months old now but – eliminating the powdered sugar is only a portion what you would have to do. There are carbs in the graham crackers, the cream cheese, the Cool Whip, and the pineapple, so this really isn’t a dessert for a diabetic to have. Just being honest – I am diabetic myself and for those who do not know, it’s not only actual SUGAR that is a problem; it’s carbohydrates which convert to sugar in the body and raise blood sugar levels. Eliminating ONLY the sugar is not a big enough “fix” for this recipe (no offense to blog owner).
Amanda Formaro says
No offense taken! I appreciate the comment very much. I know it’s hard for those with diabetes that miss their sweets :( but the information you gave is so important!
Bonnie says
Most cartons of cool whip usually list hydrogenated oil first on the list of a number of ingredients. Being 1st, generally indicates this oil is the highest content of all the ingredients . Unfortuneately, in Canada the oil is listed high as a cancer causing agent. Is there a better substitute for the oil. I already have stage 4 cancer and don’t need things that will feed this beast.
Amanda Formaro says
You can definitely substitute freshly whipped cream for the Cool Whip.
David Cosma says
I made this for my neighbors, mother, wife and two grandchildren today. Not experienced in dessert making, but it turned out perfectly, and was a hit. Thanks for posting this, and keep up the good work! (I got by with 1 1/2 sleeves of graham crackers.)
Amanda Formaro says
So glad you all enjoyed it, thank you David!
Joy Barnes says
I tried to subscribe but it wouldn’t me enter my birthdate
Amanda Formaro says
Hi Joy! Each field is separate. Click the first field and enter the two digit month, then click the second field and enter the two digit year :) It happens to a lot of people!
Anne says
2 sleeves of graham crackers ??????
Amanda Formaro says
Yes, when broken up the graham crackers will equal 2 and a half cups. Don’t forget that’s used to layer the entire bottom and for the topping :)
Christina says
Sometimes I even use a little more cause I’ve noticed I always want more topping ;) I cheat and buy the already crushed crumbs!! I use strawberries most the time but am trying mixed berries tonight (cause of the season rasp, black, blueberry) it’s in the fridge now haha! Love this recipe make it at least once a month !!
Terri says
Should there be sugar in the graham cracker mix?
Amanda Formaro says
Graham crackers are already sweetened so sugar is not necessary. :)
Tauney says
How long does this keep in the refrigerator? I’ve made this twice and both times it’s been a huge hit. Thank you for sharing!
Amanda Formaro says
Hi Tauney! I probably wouldn’t keep it in the fridge for more than 2 days, 3 TOPS. After that the whipping cream can begin to break down and the dessert will pull away from the sides of the pan. However, if you want to make it ahead you can safely keep it in the freezer for a week or two. Flash freeze it by placing the dish into the freezer for 2 hours. Then remove it and cover the top of the dessert (actually touching the dessert, hence freezing it first so it doesn’t stick) with plastic wrap. Cover the top of the pan with foil and put back in the freezer. To thaw, remove from freezer and remove foil and plastic wrap. Thaw in the refrigerator or at room temperature. So glad you liked it!
DEBBIE says
IT IS A EASY DESSERT ,,,I HAVE NOT MADE IT SINCE THE 70;S ,,,,I BELIEVE IT FREEZES WELL ,,,MY PREFERENCE IS TO USE REAL WHIP CREAM,,,
Naila says
Hi I have to make one large foil tray how much ingredients should I use.
Thx
Lisa says
Making this for the 3rd time! Excellent recipe, steps were easy and overall great summer recipe. Making it again right now for our 4th of July dinner!
Amanda Formaro says
So glad it’s been a hit for you, Lisa! :)