Description
This refreshing No-Bake Pineapple Cream Dessert is a tropical treat that’s incredibly easy to make. With a creamy filling of pineapple, vanilla pudding, and whipped topping, all nestled in a buttery graham cracker crust, this dessert is the perfect balance of sweet and tangy. No baking required – just chill and enjoy!
Ingredients
Scale
- 1 can (20 oz) crushed pineapple, drained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup sour cream
- 1 cup thawed whipped topping
- 1 graham cracker crust (9 inches)
Instructions
- In a large bowl, combine the drained crushed pineapple and the instant vanilla pudding mix. Stir well to combine.
- Add the sour cream to the mixture and stir until fully blended.
- Gently fold in the thawed whipped topping until the mixture is smooth and creamy.
- Spread the pineapple mixture evenly into the graham cracker crust.
- Refrigerate for at least 4 hours before serving, allowing the dessert to set.
Notes
- For a firmer texture, you can refrigerate the dessert overnight.
- You can garnish with extra whipped topping, toasted coconut, or a few pineapple slices before serving for a decorative touch.
- If you prefer, you can use a homemade graham cracker crust instead of a store-bought one for an extra homemade touch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes