Ingredients
- 1 can (20 oz) crushed pineapple, drained (reserve a little juice)
- 1 package (8 oz) cream cheese, softened
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pre-made graham cracker crust or 2 cups graham cracker crumbs + 1/3 cup melted butter (for homemade crust)
Instructions
- Make the Crust (if homemade):
Combine graham cracker crumbs and melted butter. Press into the bottom of a 9×9-inch pan or pie dish. Chill while you prepare the filling. - Prepare the Filling:
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract; beat until fluffy. - Add the instant pudding mix and reserved pineapple juice. Beat until well combined.
- Fold in the drained crushed pineapple and whipped topping until the mixture is creamy and smooth.
- Assemble:
Spread the pineapple cream mixture evenly over the crust. - Cover and refrigerate for at least 4 hours (overnight is best) to set.
- Serve:
Slice, garnish with extra whipped topping or pineapple tidbits if you like, and enjoy this refreshing no-bake treat!
Would you like a variation with coconut or chopped nuts? I can add that too!