Description
A creamy, fruity, and refreshing no-bake dessert with a strawberry and pineapple filling, all on top of a simple, buttery graham cracker crust.
Ingredients
Scale
18 whole graham crackers
1/2 cup butter, melted
1 can (20 ounces) unsweetened crushed pineapple, drained
1 can (21 ounces) strawberry pie filling
2 cups frozen unsweetened strawberries, thawed and chopped
4 cups miniature marshmallows
1 carton (16 ounces) frozen whipped topping, thawed
Instructions
- Step 1: To make the crust, grind the graham crackers into crumbs using a food processor. With the processor running, pour in the melted butter until the mixture has the consistency of wet sand.
- Step 2: Press the crumb mixture into an even layer in the bottom of a 13×9-inch baking dish. Use the bottom of a glass to pack it firmly. Chill the crust in the refrigerator for about 15 minutes until set
- Step 3: In a large mixing bowl, stir together the drained crushed pineapple, strawberry pie filling, and thawed, chopped strawberries.
- Step 4: Add the miniature marshmallows to the fruit mixture and stir until they are completely coated.
- Step 5: Gently fold the thawed whipped topping into the fruit mixture with a rubber spatula until everything is combined and uniformly pink.
- Step 6: Scoop the filling over the chilled graham cracker crust and gently smooth it into an even layer.
- Step 7: Cover the dish tightly and chill in the refrigerator for about one hour, or until the dessert is set.
Notes
If desired, top with additional whipped topping and halved fresh strawberries before serving.
- Prep Time: 1 hr 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American