Directions:
1. In a bowl, combine crushed graham crackers, melted butter, and sugar. Press firmly into the bottom of a 9×9-inch pan. Chill in the fridge for 15 minutes.
2. In a large bowl, beat cream cheese until smooth. Add condensed milk and vanilla, mixing until creamy.
3. Fold in whipped cream and drained crushed pineapple. Mix gently until well combined.
4. Spread the filling evenly over the chilled crust.
5. Top with fresh pineapple chunks. Garnish with mint leaves if desired.
6. Refrigerate for at least 4 hours, or overnight, until set.
7. Slice and serve chilled.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes + chilling
Kcal: 340 kcal | Servings: 9 squares
Tips & Serving Suggestions:
– Use canned pineapple rings or tidbits if fresh isn’t available.
– Add toasted coconut flakes on top for extra tropical flair.
– For a tangy twist, mix in a little lemon juice with the cream filling.
– Store leftovers in the refrigerator for up to 3 days.
Conclusion:
This no-bake pineapple cream dessert is creamy, fruity, and refreshing, making it the ultimate tropical treat. With its simple preparation and stunning presentation, it’s guaranteed to impress at any gathering.
