Description
A light, refreshing no-bake treat with juicy pineapple, creamy pudding, and a buttery graham cracker crust. Perfect for summer parties, potlucks, or whenever you crave a taste of the tropics!
Ingredients
Scale
- 2 cups graham cracker crumbs or vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 1 can (20 oz) crushed pineapple, drained
- 1 box (3.4 oz) instant vanilla pudding mix
- 8 oz whipped topping (like Cool Whip) or 2 cups homemade whipped cream
- 1/4 cup powdered sugar (optional, for extra sweetness)
- 1/4 cup chopped nuts or shredded coconut (optional, for topping)
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the crumb mixture into the bottom of a 9×9-inch baking dish to form the crust.
- In another bowl, mix drained crushed pineapple and dry instant pudding mix until well combined.
- Fold in the whipped topping until smooth and fluffy. Add powdered sugar if desired for extra sweetness.
- Spread the pineapple mixture evenly over the crust.
- Sprinkle with chopped nuts or shredded coconut, if using.
- Cover and refrigerate for at least 2 hours to set.
- Cut into squares and serve chilled.
Notes
- Use fresh pineapple for a brighter flavor—just chop finely and drain excess juice.
- Add a layer of sweetened cream cheese between the crust and filling for extra creaminess.
- Top with maraschino cherries for a fun tropical look.
- Make individual servings in small cups for parties or potlucks.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg