Enjoy a tropical delight with this simple no-bake pineapple dream dessert. Refreshing and light, this pineapple dessert has a graham cracker crust with a creamy, chilled, and airy pineapple filling.
Would it be okay to use normal whipped cream for the cool whip in the filling?
Sure, 8 oz of heavy cream that has just been whipped will do the trick. However, it could not become as solid as expected.
If the filling is too runny to set, what am I to do?
To absorb additional moisture and help it firm up before refrigerating, beat in a few tablespoons of powdered sugar.
Is it necessary to remove every last drop of pineapple juice?
The texture improves with thorough draining, although a little amount of residual liquid is acceptable. Be careful not to over-juice the filling.
Would a pie pan work instead of a baking dish for this?
The crust mixture may be pressed into a 9-inch pie pan before filling according to the recipe.
Things Needed: Crust
Melted butter, 1 stick, 113 grams
150 grammes of crushed graham crackers, or about 12 whole sheets
75 grams of sugar For Coating
1 can (568 g) of pineapple chunks, strained well; set aside liquid; 113 g (1 stick) butter in its melted form
Powdered sugar, 220 grams, 225 grams (8 ounces) of softened cream cheese, 227 grams (8 ounces) chilled whipped cream
Instructions:
Prepare the Crust
Make fine crumbs out of twelve whole graham cracker sheets. The desired amount of crumbs is about 1 1/2 cups, or 150 grams.
Add the sugar and melted butter to the graham cracker crumbs and mix well.
Pour the mixture evenly into a 9×9 inch baking dish by pressing the mixture firmly into the bottom.
As you make the filling, put the crust in the fridge.
Concoct Pineapple Spread
Press down on the particles to extract as much juice as possible from the crushed pineapple as you drain it in a mesh strainer. You may save the juice for later if you want.
Combine the softened butter and cream cheese in a large bowl and beat until the mixture is creamy and smooth.
Gradually integrate the powdered sugar, beating in 1/2 cup (100 g) at a time.
Mix in the crushed pineapple that has been well-drained.
Just before combining, add the cool whip and fold gently. Be cautious not to overmix.
Put Dessert Together
After the graham cracker crust has cooled, pour the pineapple cream filling over top.
To make a uniform layer, use an offset spatula.
Put in the fridge for at least two or three hours to let it set, then cover securely.
This refreshing pineapple pie is perfect for cutting into squares and indulging in.
Important note: Before adding crushed pineapple to the filling, drain it thoroughly for optimal texture. If there is too much juice, it will be overly watery.
Either fresh or canned pineapple will work. Roughly three cups of roughly chopped fresh basil would be required.
One day before you want to fill it, make the graham cracker crust. Just make sure to keep it well wrapped. Similarly, once chilled, the completed dessert will last for at least a couple of days.
