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a slice of no bake pineapple dream dessert with a pineapple in the background

No Bake Pineapple Dream Dessert

No-Bake Pineapple Dream Dessert is creamy, smooth, and sweet with a graham cracker pecan crust and a delicious cream cheese pineapple filling. 
Course Dessert
Cuisine American
Keyword No Bake Pineapple Dream Dessert
Prep Time 30 minutes
Chill: 4 hours
Total Time 4 hours 30 minutes
Servings 9 servings
Calories 622kcal
Author Catalina Castravet



  • 2 1/2 cups graham cracker crumbs divided
  • 1/2 cup pecans finely processed in a food processor
  • 1/2 cup unsalted butter melted


  • 8 ounces cream cheese softened to room temperature
  • 1/2 cup butter softened to room temperature
  • 2 1/3 cups powdered sugar
  • 8 ounce container frozen whipped topping thawed
  • 20 ounce can crushed pineapple drained very well
  • 1 lime zested and juiced
  • 1/2 cup shredded unsweetened coconut
  • 1 teaspoon coconut extract


Make the crust:

  • In a large bowl mix all the crust ingredients and stir until combined.
  • Transfer 2 cups of the crumb mixture to a 9 x 9 square baking dish and press it firmly into the bottom of the pan.
  • Chill in the fridge for 15 mins.
  • Set aside the remaining crumb mixture. You will use it for the topping.

Make the filling:

  • In the bowl of a stand mixer or using an electric mixer, beat the cream cheese and butter together until creamy.
  • Add the powdered sugar and beat on low-medium speed until smooth. Stop to scrape the sides and bottom of the bowl.
  • Next, add a heaping tablespoon of the well-drained crushed pineapple, lime juice, zest, and coconut extract. Stir to combine.
  • After that, spread the cream cheese mixture over the chilled graham cracker crust.
  • In a separate bowl, combine the whipped topping with the remaining pineapple, and add the coconut. Stir well until fully combined.
  • Spread the whipped topping mixture over the cream cheese layer evenly and gently using the back of a spoon.
  • Finally, sprinkle the remaining graham cracker crumb mixture on the top.
  • Cover the baking dish with plastic wrap and refrigerate it for at least 4 hours or overnight.
  • Slice and serve.



Calories: 622kcal | Carbohydrates: 70g | Protein: 6g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 466mg | Potassium: 275mg | Fiber: 3g | Sugar: 53g | Vitamin A: 962IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 2mg