Prepare for the compliments to roll in after whipping up this effortless, no-bake cream cheese pineapple pie! The sweet, easy recipe is satisfyingly creamy and tastes perfect all year long.
Serve it during springy festivities, bring it to a picnic get-together, or use it to cool down a hot summer day at home. It even works great as a dessert for a special occasion or holiday dinner with friends and family.
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What makes this recipe irresistible
With simple ingredients, quick prep, and very few steps, you'll enjoy this delicious dessert! The cream cheese is rich, the Cool Whip adds a heavenly light texture, and the tart pineapple perfectly balances the other sweet flavors!
I've brought this to potlucks and family reunions. It's always the most popular dessert. If you're looking for rave reviews and five stars, this is the dessert to make!
Ingredients you'll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Cream cheese
- Sugar
- Pure vanilla extract
- Crushed pineapple
- Cool Whip
- Pre-made graham cracker crust, Nilla wafer or shortbread cookie crust.
Creative variations to try
- If you have time, feel free to make a homemade graham cracker crust instead of opting for a store-bought pie shell.
- Make your own crushed pineapple by blitzing fresh pineapple chunks in a food processor or blender until smooth. If you roast the pineapple first boy-howdy, that would be a great addition!
- Add a layer of Cool Whip (or homemade whipped cream), fresh pineapple slices, shredded coconut or lemon zest to the top of this no-bake pie. A maraschino cherry on top is so pretty!
- Adding a couple of teaspoons of spiced rum is a fantastic combination with the pineapple.
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Whip the cream cheese, vanilla, and sugar until it's light and airy.
- Fold in the pineapple and Cool Whip.
- Spoon into the premade pie crust.
- Refrigerate for at least 4 hours, but preferably overnight.
- Garnish before serving and enjoy!
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Essential tools for this recipe
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Frequently asked questions (FAQ's)
Absolutely! In fact, I recommend making it the day before you plan to enjoy it.
Pull out the cream cheese from the fridge about an hour before you plan to start mixing. Depending on your kitchen temperature, it'll take 30 minutes to an hour to soften fully.
Nope, not this one. The recipe calls for cream cheese and Cool Whip which are dairy-based. So, it must remain refrigerated at all times.
Deb's tips for the perfect dish
Beat the cream cheese using a hand mixer on low or a stand mixer with a paddle. Take your time, incorporating the sugar until it's smooth. It shouldn't feel gritty when rubbed between the tips of two fingers.
- Cool Whip is a whipped topping that comes from the freezer section. Be sure to let it thaw in the fridge according to the package directions.
- If you plan to share this chilled treat at a party or potluck, bring a larger pie dish to fill with ice. Then, set this pie on top to keep it from melting.
How to store leftovers
Refrigerate-Cover your pie plate with plastic wrap or store pie leftovers in an airtight container for up to three days.
Freezer-Yes! The Pineapple Cream Cheese Pie freezes well. Just be sure to wrap it well with plastic wrap. It'll technically keep for a few months (tightly covered). The texture may change after thawing, but it's nothing dramatic.
More delicious no-bake dessert recipes
- Another easy pie recipe is this iconic Chocolate Hershey Pie, which only calls for THREE ingredients and is packed with rich, chocolatey flavor.
- Funfetti Dunkaroo Dip - another easy-to-make dessert that's always a hit!
- I don't know about you, but I'm a big fan of the Peanut Butter Cheerio Bars. They are a great dessert, a terrific after school snack and just plain yummy!
Did you enjoy this, just like I promised? YAY!! Leave a comment below. I'd love to hear your review.
No Bake Pineapple Cream Cheese Pie
Ingredients
- 8 ounces cream cheese softened
- ½ cup
sugar
- 1 teaspoon pure vanilla extract
- 20 ounces crushed pineapple well drained
- 8 ounces Cool Whip
- 1 premade graham cracker pie crust
Instructions
- In a large bowl, beat the softened cream cheese, vanilla and sugar until light and fluffy. Use a hand mixer on low or a stand mixer with a paddle. Take your time and incorporate the sugar well.
- Fold in the drained, crushed pineapple and cool whip.
- Spoon the pineapple cream cheese mixture into the premade pie crust.
- Refrigerate for at least 4 hours, preferably overnight.
- Slice and enjoy!
ColleenB.~Tx. says
This looks Fantastic. A nice cool and refreshing dessert to have on these hot summer days here in Texas.
Heat index today - up to 105 deg. Needless to say; we are under a heat advisory for today and probably the rest of the week. It is Hot out there and not much of a breeze either.
Enjoy your day, stay safe and keep cool
Debra Clark says
It's definitely no-bake time for you in Texas Colleen! Enjoy!
WK says
What size crust should you buy for this?
Debra Clark says
Great question - I've used both a 9" and a 10" graham cracker crust - the 9 inch is just a little more full. Enjoy the recipe!
Lois says
This looks great. Just what you need to finish off a meal in style Just a great treat. Love it.