Pineapple Delight is a layered dessert made with graham crackers, cream cheese, pineapple, and whipped topping. (Or you can make your own homemade Cool Whip.) Also known as Pineapple Dream Dessert or Pineapple Lush, this creamy tropical dessert can be made completely no-bake and is perfect for spring or summer potlucks.

A slice of pineapple delight on a plate with a fork-full taken out. A creamy pineapple dream dessert with graham crackers, cream cheese, and whipped topping.

Pineapple Delight Layered Dessert

Layered desserts are fun to make and delicious to eat.

You may not be able to see distinct layers in this pineapple dream dessert, but they are there. The layers are:

  • Graham Cracker Crust
  • Sweetened Cream Cheese Filling
  • Whipped Topping mixed with Crushed Pineapple
  • Extra buttery Graham Cracker Crumbs sprinkled on top

What’s not to love?! Ok, maybe you’re not a fan of whipped topping — aka Cool Whip. Just go ahead and make your own whipped cream. No harm, no foul.

Top view of a rectangular slice of pineapple delight on a plate with a fork-full taken out.

The Pineapple Dessert with Many Names

This is one of those nostalgic recipes that everyone has a different name for.

Along with Pineapple Delight, you may have heard this layered dessert called, Pineapple Dream Dessert, Pineapple Lush, or even Pineapple Lasagna. They are all one and the same.

Side view of a slice of pineapple delight on a plate. A creamy pineapple dream dessert with buttery graham cracker crumbs.

Bake or No-Bake

This quick and easy pineapple delight recipe is light, fruity, and can be made completely no bake if you simply freeze the crust, instead of baking it.

Just know that a quick 8-10 minutes in the oven helps solidify the crust. But, if it’s just too hot to turn the oven on, chilling the crust is satisfactory. It just may not be as sturdy when scooping slices.

Let me show you how to make pineapple delight.

Make the Graham Cracker Crust

First, make the graham cracker crust. You will need two sleeves of graham crackers and some granulated sugar to sweeten the crumbs a little more. Plus butter to bind it all together.

Steps to make graham cracker crust.
  • Blend graham crackers and granulated sugar in a food processor or blender until fine crumbs.
  • Melt butter in a large microwave safe bowl. Add the graham cracker crumbs and stir to coat.
  • Press 2 cups of the graham cracker mixture into the bottom of a 9×9-inch square pan. Save the remaining crumbs for topping. Bake the crust at 350˚F for 8-10 minutes until crust is lightly browned. Place on a wire rack and cool completely.

NO-BAKE OPTION: Chill the un-baked crust in the fridge for 1 hour or freezer for 30 minutes before topping.

PRO TIP: I like to line my pan with parchment paper overhanging on two-sides so that I can freeze the dessert and use the paper to lift it out of the pan to cut and serve it. Just be careful not to cut the paper.

Make the Cream Cheese Filling

After the crust has cooled completely, make the next layer — the cream cheese filling.

IMPORTANT: Do not add any layers on top of the crust until it is completely cool or the layers may not set properly.

Steps to make pineapple cream cheese filling.
  1. Place the cream cheese and butter in a large bowl. Beat together with an electric hand mixer until smooth and creamy.
  2. Mix in the powdered sugar one cup at a time, mixing until incorporated.
  3. Drain the crushed pineapple well. Discard or save the juice for something else.
  4. Add 1 heaping tablespoon of the drained pineapple to the cream cheese mixture and mix until combined. Set aside.

Make the Pineapple Cream Filling

Make the final layer for this simple pineapple delight — the pineapple whipped cream.

Folding crushed pineapple into whipped topping with a spatula.
  • Fold together the remaining crushed pineapple with the whipped topping and set aside.

OPTION: Substitute whipped topping with this Cool Whip recipe. It uses heavy cream, powdered sugar, and gelatin to stabilize it.

Assemble the Layers

After both fillings are made, it’s time to assemble the pineapple dream dessert.

Assembling layers to make pineapple delight aka pineapple dream dessert.
  1. Make sure the graham cracker crust is completely cool.
  2. Spread the layer of cream cheese filling evenly over the crust.
  3. Spread the pineapple cream filling evenly over the top of the cream cheese.
  4. Sprinkle with the remaining graham cracker crumbs.

Chilling and Serving

Square slice of pineapple delight on a plate consisting of a creamy pineapple filling sandwiched between graham cracker crumbs.

CHILL: This pineapple delight recipe must be chilled to set up properly. The fastest way to do this is to freeze it for 1.5-2 hours. Otherwise chill it for 4 hours to overnight in the fridge. Make sure to cover the pan with plastic wrap or foil while chilling. This is a great make-ahead dessert.

SERVE: To serve, cut the dessert with a butter knife into 12 pieces for rectangular slices. Rinse the knife with hot water and dry it off between cuts for clean slices. Use a spatula to scoop slices out of the pan.

Storage

IN THE FRIDGE: Cover the pan with plastic wrap or foil and refrigerate for up to 1 week.

IN THE FREEZER: Press plastic wrap against the top of the dessert. Then cover the pan with foil and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

More Potluck Desserts

Be sure to try these other flavors of pineapple dream dessert:

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

A slice of pineapple delight on a plate with a fork-full taken out. A creamy pineapple dream dessert with graham crackers, cream cheese, and whipped topping.

Pineapple Delight

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 12 servings

Pineapple Delight is a layered dessert made with graham crackers, cream cheese, pineapple, and whipped topping.

Ingredients

Crust:

  • 2 sleeves graham crackers (18 sheets)
  • 2 Tbsp granulated sugar
  • 10 Tbsp unsalted butter

Layers:

  • 4 oz cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature & cut into pieces
  • 2 cups powdered sugar
  • 20 oz crushed pineapple, drained well
  • 8 oz whipped topping, thawed (aka Cool Whip*)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. CRUST: Blend graham crackers and granulated sugar in a food processor or blender until fine crumbs. Melt butter in a large microwave safe bowl. Add the graham cracker crumbs and stir to coat.
  3. Press 2 cups of the graham cracker mixture into the bottom of a 9×9-inch square pan. Save the remaining crumbs for topping. Bake the crust at 350˚F for 8-10 minutes until crust is lightly browned. Place on a wire rack and cool completely.
  4. CREAM CHEESE FILLING: Place the cream cheese and butter in a large bowl. Beat together with an electric hand mixer until smooth and creamy. Mix in the powdered sugar one cup at a time, mixing until incorporated.
  5. Drain the crushed pineapple well. Discard or save the juice for something else. Add 1 heaping tablespoon of the drained pineapple to the cream cheese mixture and mix until combined. Spread evenly over the cooled graham cracker crust.
  6. PINEAPPLE CREAM FILLING: Fold together the remaining crushed pineapple with the whipped topping. Spread evenly over the cream cheese layer. Sprinkle the top with the remaining graham cracker crumbs.
  7. Chill the pineapple delight for 2 hours in the freezer or chill for 4 hours to overnight in the fridge. Make sure to cover the pan with plastic wrap or foil while chilling. This is a great make-ahead dessert.
  8. To serve, cut the dessert with a butter knife into 12 pieces for rectangular slices. Rinse the knife with hot water and dry it off between cuts for clean slices. Use a spatula to scoop slices out of the pan.

Notes

    • CRUMBS: Crushed graham crackers equal approximately 2 1/3 cups crumbs before adding butter.
    • INGREDIENTS: I used Neufchatel cream cheese and fat free Cool Whip for less calories/fat. I also used crushed pineapple in juices, but crushed pineapple in syrup may be sweeter and more flavorful.
    • COOL WHIP ALTERNATIVE: Click for --> Homemade Cool Whip Recipe with heavy cream, powdered sugar, and unflavored gelatin to stabilize it.
    • NO-BAKE OPTION: Chill un-baked crust in the fridge for 1 hour or freezer for 30 minutes before topping.
    • PRO TIP: I like to line my pan with parchment paper overhanging on two-sides so that I can freeze the dessert and use the paper to lift it out of the pan to cut and serve it. Just be careful not to cut the paper.
    • IMPORTANT: Do not add any layers on top of the crust until it is completely cool or the layers may not set properly.
    • STORE IN THE FRIDGE: Cover the pan with plastic wrap or foil and refrigerate for up to 1 week.
    • STORE IN THE FREEZER: Press plastic wrap against the top of the dessert. Then cover the pan with foil and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 52mgCarbohydrates: 35gFiber: 0gSugar: 32gProtein: 1g

This data was provided and calculated by Nutritionix, and is an estimation only.