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 creamy 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.
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, divided (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.
Storage and Freezing Information
Keep pineapple dream covered in the refrigerator, either in its pan with plastic wrap or foil over the top or in an airtight container, for up to 3 days. It’s at its best on day one and two. Since it has cream cheese and Cool Whip in it, don’t leave it out at room temperature for more than 2 hours, so bring it home in a cooler if it’s going to a potluck.
This is a make-ahead dessert by design. Make it the day before you need it and let it chill overnight, which gives you the firmest layers and the cleanest slices.
To freeze, chill it in the refrigerator until it’s fully set, cut it into squares, then line a baking sheet with parchment paper and flash freeze the squares for 2 hours. Once they’re solid, wrap each one individually in plastic wrap and move them into a freezer bag. To thaw, unwrap them while they’re still frozen and let them come to room temperature. Don’t leave them wrapped while they thaw, or the plastic wrap will stick.
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
You can check out my round up of 30+ one pan dessert recipes or see some of my favorites below.
- 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.
- You won’t want to miss our chewy, dreamy magic bars, also know as 7 layer bars, for your next party!
- 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.
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 divided, 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
- Drain the crushed pineapple very well. Press it in a fine mesh strainer until it stops dripping, or the filling will be runny.
- Set the cream cheese and the filling butter out ahead of time. Both need to be at room temperature to beat smooth.
- Plan for at least 4 hours in the refrigerator, and overnight is best.
- No bake option: chill the crust in the refrigerator for 20 minutes instead of baking it.
Instructions
- Preheat oven to 300 F. (See no-bake option above in "Before You Begin")
- Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the graham cracker crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.1/2 cup unsalted butter
- 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 1 heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.1/2 cup unsalted butter, 4 oz cream cheese, 2 cups powdered sugar
- Fold the remaining drained pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining 1/2 cup of the graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.8 oz Cool Whip
Expert Tips & FAQs
- Pineapple delight, pineapple dream squares and pineapple surprise are all the same dessert.
- Fresh whipped cream works in place of Cool Whip. Use 1 cup of heavy cream, whipped, or stabilized whipped cream so it holds its shape.
- Fresh pineapple works too. Chop it finely and drain it as well as you would canned.
- Cut into squares with a sharp knife, wiping the blade between cuts.
- Refrigerate covered for up to 3 days. Don’t leave it out for more than 2 hours.
- To freeze, chill until fully set in the refrigerator, cut into squares, flash freeze on a parchment-lined baking sheet for 2 hours, then wrap each square in plastic and move to a freezer bag.
- To thaw, unwrap while still frozen and bring to room temperature. Don’t thaw wrapped, or the plastic wrap will stick.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This recipe was originally published here on July 9, 2013.
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Davene says
Very good recipe, but you can go from very good to great I prefer to make whipped cream, and I replaced the graham cracker crumbs on the top with toasted sliced almonds and coconut. Turned out excellent.
Amanda Formaro says
Cool Whip is not for everyone, but it is used for convenience making this a quick recipe. Using whipped cream is absolutely an option.
Lisa says
Can you use real whipping cream
Amanda Formaro says
Absolutely
Susan says
This sounds INCREDIBLE! My daughter and I.are HUGE pineapple fans, so this is a no- brainer for us! One question, though: often when I look at the nutritional info for a recipe, it gives the info “per serving”, but then RARELY tells you what constitutes a “serving”…what is a “serving” in this recipe?! Can’t wait to try this, now that I have collected all the ingredients! 😋😋😋😋😋😋😋😋
Amanda Formaro says
Hi Susan :) The number of servings are listed in the pink (top) area of the recipe card. :) For this recipe, there are 12 servings.
Rosemary Pastula says
I’d love to make a 9×13 size. Should I double the recipe?
Amanda Formaro says
Yes that will work!
Amanda MacIntire says
For some added texture and color, add about a cup of maraschino cherries cut in half and chopped pecans. Yummy!
Myrna says
can you use becel instead of butter?
Charles Franks says
Here’s another stable topping to replace Cool Whip. You can also fold the mixture with cream cheese.
1 package of Instant Pudding (flavor of choice) plus 1 80z container of Heavy cream. Mix as the mixture thickens and the mixer start to slow down stop. I have had this topping last for more than a week. It’s great.
Thalia Bickford says
this sounds interesting maybe be I will try it maybe.
Debbie ullrich says
Can you freeze this?
Amanda Formaro says
Yes!
Thalia Bickford says
i´m guessing.
Poly says
It was ok, too much butter, i don’t like it when desserts leave a coating of butter in my mouth! Next time I’ll try more cream cheese, more pineapple and less or even zero butter in the filling
rustie says
wonderful
kathleen Huey says
This is a wonderful light dessert . My grandkids loved as did everyone else.
Starla says
Oh my really really sweet. Could only eat a small portion. Going to try again with less sugar. Otherwise it was easy to make and ppl at work loved it
Laura says
Absolutely delicious! I’ve made this twice in 3 days now!
Cheryl says
Thank you for this recipe. It is a awesome way to end a summer time meal. It was so easy. I will be making this often. I was wondering, what do you think about using fresh blueberries instead of pineapple?
Amanda Formaro says
That sounds great! I’ve done it with strawberries, but haven’t tried blueberries :) https://amandascookin.com/strawberry-dream-dessert/
Heidi Blair says
My husband loves this dessert and said it’s better than ice cream. Which is huge for him to say! I think I’ve made it 10 or more times since spring. I also took some to my neighbor and they’ve now requested it about 3 times.
Amanda Formaro says
Thank you Heidi, I’m so glad you guys love it!
Tammy says
My mom used to make something similar to this, but it was called Millionaire pie, so good, and they taste the same. I added vanilla to my filling and toasted coconut on top. It made all the difference in the world!
Amanda Formaro says
Oh I’ve heard of that, doesn’t that have maraschino cherries in it? So good!
Rachel Johnson says
Absolutely delicious!! Perfect for ending any meal or taking to potlucks. My family has said this is one of their favorites. ♥️
Amanda Formaro says
Thank you so much, glad you love it!!
maria says
graet recipes, can’t wait try all!
Sandy Greiner says
I’m pretty sure the reason this recipe is called Pineapple Dream is because in the Pre-Cool Whip days there was a product called Dream Whip. It was a powdered product, you added milk and beat until fluffy. The recipe I remember had about a half pkg of marshmallows melted down in 3/4 cup of milk over low heat. Once cooled the marshmallows were combined with he Dream Whip and drained crushed pineapple. I’m 75 years old. I remember this recipes from family dinners when I was small.