There’s something truly magical about a dessert that brings together the sweet tang of pineapple, the richness of cream cheese, and the light, airy texture of Cool Whip—all wrapped up in a buttery graham cracker crust. This Pineapple Cream Cheese Pie is one of those effortless yet incredibly delicious no-bake treats that always steals the show at gatherings!
Whether you need a simple dessert for a weeknight indulgence or a make-ahead pie for a potluck, this recipe is a winner. Best of all? It takes just a few ingredients and minimal effort, but the flavor payoff is HUGE. Let’s dive in!
Ingredients
Here’s everything you need to whip up this creamy, dreamy pie:
- 8 oz can crushed pineapple (drained, but keep the juice!)
- 3.3 oz box instant vanilla pudding
- 4 oz cream cheese (softened for easy mixing)
- 1 cup sour cream (adds richness and slight tang)
- 2 cups Cool Whip (for that perfect fluffy finish)
- 6 oz graham cracker pie crust (store-bought or homemade)
How to Make Pineapple Cream Cheese Pie
This no-bake pie comes together in just a few simple steps:
- Drain & Save the Juice – Open the can of crushed pineapple and drain the juice into a medium mixing bowl. Set the pineapple aside for now.
- Mix the Pudding Base – To the bowl with pineapple juice, add the instant vanilla pudding mix. Whisk until smooth and slightly thickened.
- Blend the Creamy Ingredients – Add in the softened cream cheese, sour cream, and the reserved crushed pineapple. Use an electric mixer to blend everything until creamy and well combined.
- Assemble the Pie – Spoon the mixture into the graham cracker crust, spreading it evenly.
- Top it Off – Finish with a generous layer of Cool Whip, smoothing it over the top of the pie.
- Chill & Serve – Refrigerate for at least 2 hours (or longer) to let the pie set properly. Then slice and enjoy this cool, creamy, tropical treat!
Helpful Tips for the Best Pineapple Cream Cheese Pie
- Softening the Cream Cheese – Let your cream cheese sit at room temperature for about 30 minutes before mixing to ensure a smooth, lump-free filling.
- Extra Chilling Time = Better Texture – While 2 hours is the minimum, letting the pie chill overnight makes it even creamier and more flavorful.
- Garnish for a Fancy Touch – Sprinkle toasted coconut flakes, crushed graham crackers, or even maraschino cherries on top for extra flair!
Substitutions & Variations
Want to make this pie your own? Here are some easy swaps and fun variations:
- Swap the Crust – Try a vanilla wafer crust or even an Oreo crust for a fun twist!
- Make it Lighter – Use light sour cream and sugar-free pudding for a slightly lower-calorie version.
- Add a Nutty Crunch – Stir in chopped pecans or walnuts for a bit of texture.
- Coconut Lovers – Mix in ¼ cup shredded coconut for an extra tropical vibe.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
It’s best to use canned pineapple because fresh pineapple contains enzymes that can prevent the pudding from setting properly. If using fresh, cook it slightly first to break down those enzymes.
How long does Pineapple Cream Cheese Pie last?
Store it covered in the fridge for up to 3 days. The crust may soften slightly over time, but the flavor remains delicious!
Can I freeze this pie?
Yes! Wrap it tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Storage Instructions
- Refrigerator – Keep leftovers in the fridge, covered, for up to 3 days.
- Freezer – For longer storage, freeze for up to 1 month. Let it thaw in the fridge before slicing.
More Pineapple Desserts
Love simple, no-bake treats? Try these next:
This Pineapple Cream Cheese Pie is proof that a dessert doesn’t need to be complicated to be absolutely delicious. Make it once, and I promise—it’ll become a staple in your dessert rotation. Enjoy!