Pineapple Delight is a refreshing layered dessert made with graham cracker crumbs, a sweet cream cheese layer, crushed pineapple, and whipped topping. Also called Pineapple Dream Dessert or Pineapple Lush, this no-bake-friendly treat is ideal for spring and summer gatherings.
Pineapple Delight Layered Dessert
Layered desserts are simple to assemble and always crowd-pleasers.
The components of this pineapple dream dessert include:
- Graham cracker crust
- Sweetened cream cheese filling
- Whipped topping folded with crushed pineapple
- Extra graham cracker crumbs for garnish
If you prefer fresh whipped cream, you can substitute the store-bought whipped topping with a stabilized homemade version for best texture.
The Pineapple Dessert with Many Names
This nostalgic dessert appears in many forms and under many names—Pineapple Delight, Pineapple Dream Dessert, Pineapple Lush, or Pineapple Lasagna—all describing the same creamy, fruity treat.
Bake or No-Bake
This pineapple delight can be prepared entirely without baking if you chill or freeze the crust before adding the layers. Baking the crust briefly—about 8 to 10 minutes at 350°F—helps it firm up and makes cutting neater, but chilling works when you want to avoid using the oven.
Here’s how to make Pineapple Delight step by step.
Make the Graham Cracker Crust
Start by preparing the crust using graham crackers, a bit of granulated sugar for sweetness, and melted butter to bind the crumbs.
- Pulse graham crackers and granulated sugar in a food processor or blender until you have fine crumbs.
- Stir the crumbs into melted butter until evenly coated.
- Press about 2 cups of the crumb mixture into the bottom of a 9×9-inch square pan. Reserve remaining crumbs for topping. Bake at 350°F for 8–10 minutes until lightly browned, then cool completely on a wire rack.
NO-BAKE OPTION: Chill the unbaked crust in the refrigerator for 1 hour or in the freezer for 30 minutes before adding the filling.
PRO TIP: Line the pan with parchment paper that overhangs two sides so you can lift the dessert out to slice cleanly. Avoid cutting the paper when serving.
Make the Cream Cheese Filling
Once the crust is fully cooled, prepare the cream cheese layer. It’s important that the crust is cool so the filling will set properly.
- Beat room-temperature cream cheese and butter with an electric mixer until smooth.
- Add powdered sugar one cup at a time, mixing until fully incorporated.
- Drain the crushed pineapple well. Reserve the juice for another use or discard.
- Fold one heaping tablespoon of the drained pineapple into the cream cheese mixture, then spread this layer evenly over the cooled crust.
Make the Pineapple Cream Filling
Prepare the top layer by combining the remaining drained crushed pineapple with the whipped topping until well mixed.
If you prefer a homemade alternative, substitute store-bought whipped topping with stabilized whipped cream made from heavy cream and powdered sugar for a fresher flavor and firmer texture.
Assemble the Layers
With both fillings ready, assemble the dessert:
- Ensure the graham cracker crust is completely cool.
- Spread the cream cheese filling evenly over the crust.
- Spread the pineapple-whipped topping mixture evenly over the cream cheese layer.
- Sprinkle the reserved graham cracker crumbs over the top as a finishing touch.
Chilling and Serving
CHILL: The dessert needs time to set. Freeze it for 1½–2 hours for the quickest results, or chill in the refrigerator for 4 hours to overnight. Cover the pan with plastic wrap or foil while it chills. This recipe stores well and is an excellent make-ahead option.
SERVE: Use a butter knife to cut the dessert into 12 rectangular pieces. For clean slices, rinse the knife in hot water and dry it between cuts. Lift slices from the pan with a spatula.
Storage
IN THE FRIDGE: Cover and refrigerate for up to one week.
IN THE FREEZER: Press plastic wrap against the surface, then cover with foil and freeze for up to one month. Thaw overnight in the refrigerator before serving.
More Potluck Desserts
If you enjoy layered delights, try other fruit variations that follow a similar format—cherry, chocolate, strawberry, blueberry, or lemon curd versions are popular and adaptable.
If you make this recipe, please leave a rating and review in the comments. Thanks!
Pineapple Delight
Ingredients
Crust:
- 18 sheets graham crackers
- 2 Tbsp granulated sugar
- 10 Tbsp (141 g) unsalted butter
Layers:
- 4 oz (113 g) block-style cream cheese, room temperature
- ½ cup (113 g) unsalted butter (1 stick), room temperature, cut into pieces
- 2 cups (240 g) powdered sugar
- 20 oz (567 g) can crushed pineapple, drained well
- 8 oz (225 g) tub whipped topping, thawed
Instructions
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Preheat oven to 350°F.
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CRUST: Blend graham crackers and granulated sugar until fine crumbs. Melt butter and combine with crumbs. Press 2 cups of crumbs into a 9×9-inch pan and reserve remaining crumbs for topping. Bake 8–10 minutes until lightly browned. Cool completely.
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CREAM CHEESE FILLING: Beat cream cheese and butter until smooth. Add powdered sugar one cup at a time until incorporated. Drain crushed pineapple well and stir one heaping tablespoon into the cream cheese mixture. Spread over cooled crust.
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PINEAPPLE CREAM FILLING: Fold remaining drained crushed pineapple into the whipped topping. Spread evenly over the cream cheese layer and sprinkle with reserved graham cracker crumbs.
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Chill in the freezer for 1½–2 hours, or refrigerate for 4 hours to overnight, covered. To serve, cut into 12 pieces, rinsing and drying the knife between cuts for clean slices.
Notes
Nutrition
| Calories: 301kcal
| Carbohydrates: 35g
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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