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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Kay says
Amazing looks go good going to save I try when weather gets a litter warmer
thank you.
Charlotte Jewell says
Love all whipped cream deserts
Vicki Ruemenapp says
We make this but ours is lower calorie, lower sugar. We use a pie pan and make a graham cracker crust then take one 8 oz., low fat cream cheese softened, 1 tub of cool whip (reduced fat/calorie), 1/3 cup granulated sugar, and one can of crushed pineapple. Mix the cream cheese and sugar together then add cool whip, then fold in the pineapple. Spread in the pie plate, refrigerate over night. Add graham cracker crumbs lightly over the top just before serving. We call it Pineapple Cheese Cake! Yum!
sandra scott says
I like your recipe that you have on Facebook and can you give me more of your recipe for me
Donna Roberts says
great!
Lynn Bast says
Do you double ingredients if using 9×13 pan?
Amanda Formaro says
Yes, doubling should work. The difference between the areas of each pan is not exactly double, but fairly close.
Jane says
Your recipe looks yummy, but really what took my eye was the China plate it was displayed on! I have many pieces of the same China (spode’s ermine centurion)
Sylvia says
This sounds a bit like my Tropical Cheesecake. I use a pre-made graham cracker crust and Dream Whip. Mix a 2 oz. pkg of Dream Whip according to package directions. Set aside. Whip 8 oz Cream Cheese and 1/2 cup powdered sugar till fluffy (yes icing sugar for those from Down Under) and stir in 1 20 oz can of crushed pineapple, well drained. Mix Dream Whip and Cream Cheese mixture together and put in the cracker crust. Chill well and serve. I’ve never tried this any other way, but I know that it is a hit every time.
Elli Friesen says
Wow! This is the first time I have seen this recipe published since I got it from a co-worker 40 years ago. It was even titled “Tropical Cheesecake”. She had the recipe for at least 10 years before that! This is an excellent no-bake cheesecake to have on hand (my hubby’s favorite), as whipping cream and I do not get along! The only thing I do differently is squeeze as much liquid out of the pineapple by hand. Also, buy quality crushed pineapple, as I have found the cheaper ones can be a bit chewy. This is a winner!
Marlene Erks says
Can this pineapple dessert be frozen?
Amanda Formaro says
I have not tried to freeze it, but I would imagine it would be fine. Let us know if you try!
Darlene says
I’m glad they mentioned how bad Cool Whip is. The ingredients in Cool Whip are actually deadly for the body. If you can replace it with a healthier option, this recipe looks delicious!
Barbara Ramsden says
hey, for your Australian readers what is powdered sugar? Is it like icing sugar?and cool whip is that cream?.
Amanda Formaro says
Yes on both counts!
nellie says
Love the recipe
nellie says
I am looking for a recipe from the 80s that I have lost and my family loves. It has cherries, whipping cream, pineapple, cream cheese,miniature marshmallows, all liquid but when refrigerated turned out all nice and solid. Have not been able to find the recipe and so frustrated because it is the best
Jennifer says
Hi nellie…here is one that I have with all of your ingredients. Not sure if it’s the one that you are looking for. AMBROSIA
1 lg. pkg. (8 oz.) cream cheese
1 sm. pkg. cream cheese
1/2 bag. miniature marshmallows
1 med. can fruit cocktail
2 med. cans pineapple chunks
1 can mandarin oranges
1/2 jar maraschino cherries
1/2 pt. heavy cream
Let cream cheese come to room temperature. Drain all fruit. Mix cheese with marshmallows then add all fruit. Whip heavy cream with electric mixer until it holds a peak, fold in. Make the day before for best results.
cherrie says
First – you just might be the most patient gal around! I read all the comments and your sweet replies, and you win for kindness. This recipe takes me back to wonderful times. My mother would make this on special occasions. She has been gone for a long time. I am thrilled to have the recipe, thank you!;
Amanda Formaro says
Aee that’s so nice of you, thank you Cherrie! ;)
JC says
Amanda, thanks for posting this recipe. It reminds me of a recipe I’ve been searching for years that my mom used to make back in the 70s. I also like the plate you’re using – specifically the pattern. Where did you get that?
Amanda Formaro says
Just a little plate from a thrift store JC! :)
David says
Amanda, I’m not going to correct your spelling or change the recipe, but just enjoy it. Thanks David
BEVERLY says
I make a dessert similar to this that my aunt gave me years ago but I use melted marshmallows and whip cream for the base I am 73 years old and still make it for special and just call it peineapple dessert will give yours a try
Carmen says
Hi Amanda
I do have a recipe similar, but it doesn’t require baking, which is ONE of the reasons I like it.
Nan’s banana split cake
2 C. crushed graham cracker crumbs or vanilla wafers
4 T. butter or margarine, melted
3 T. sugar
1 3/4 C powdered sugar
2 eggs
1 cube butter/margarine, softened
1 t. vanilla
4 ripe but firm bananas
4 T. lemon juice
1 (20 oz) can crushed pineapple, drained
1 1/2 C heavy cream, whipped(cool whip is fine)
1 1/2 C finely chopped nuts
Combine crumbs, butter and sugar, press into bottom of 9×13 serving dish. With electric beater, mix powdered sugar, eggs, butter and vanilla until fluffy, about 10 mins. Spread on top of crumbs. Slice bananas and toss with lemon juice. Spread crushed pineapple on top of fluffy mixture and top with sliced bananas. Chill at least 4 hours. Just before serving, spread with whipped cream and sprinkle with nuts.
This is out of a recipe book, titled: The 9×13 Pan Cookbook, Barbara Karoff.
Carmen
Elaine Frizell says
Thank you for sharing. That sounds yummy. I can even make it today. whooopee! lol
Colleen says
Amanda, Will cinnamon graham crackers work in place of regular grahams? Hubby bought the wrong type and I do not want to waste them.
Amanda Formaro says
Absolutely!
Darcie says
My Auntie used to make this I think in the 60’s. It was called Food For the Gods..???
Sounds marvellous. TY