Description

A tropical, no-bake dessert that blends the creamy indulgence of cheesecake with the sunny sweetness of pineapple. This pie features a silky filling nestled in a crisp crust and is perfect for summer parties or anytime you crave a refreshing treat.

Ingredients

Scale

8 oz cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

8 oz whipped topping (like Cool Whip)

1 cup crushed pineapple, well drained

1 prepared pie crust (graham cracker or shortbread)

Pineapple chunks for topping (optional)

Instructions

Prepare the crust: If using homemade, mix crushed graham crackers with melted butter and sugar. Press into a pie dish and bake at 350°F (175°C) for 8-10 minutes. Let cool.
Make the filling: In a large bowl, beat cream cheese with sugar until fluffy. Add vanilla and mix well.
Combine ingredients: Fold in the drained crushed pineapple and whipped topping until evenly mixed.
Assemble: Pour the filling into the prepared crust and smooth the top.
Decorate and chill: Garnish with pineapple chunks if desired. Chill in the fridge for at least 4 hours before serving.