Here’s a no-bake, sweet-and-tangy Pineapple Cream Cheese Pie—easy, creamy, and perfect for any occasion 🍍🥧
Pineapple Cream Cheese Pie
Ingredients
- 1 (9-inch) graham cracker crust
- 1 (8 oz) package cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 (20 oz) can crushed pineapple, well drained
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
Instructions
- Mix the filling
- In a large bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla; mix well.
- Add pineapple
- Gently fold in the well-drained crushed pineapple.
- Fold in whipped topping
- Fold in whipped topping until fully combined and fluffy.
- Assemble
- Spoon mixture into graham cracker crust and smooth the top.
- Chill
- Refrigerate at least 4 hours (overnight is best) until set.
- Serve
- Slice and enjoy chilled.
Tips & Variations
- Extra firm: Add 1 small box (3.4 oz) vanilla instant pudding mix
- Tropical twist: Add shredded coconut or mandarin oranges
- Nutty crunch: Sprinkle chopped pecans on top
- Homemade crust: Graham crackers + butter + sugar
If you’d like, I can also share a baked version, individual mini pies, or a lighter low-sugar option 😊
