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When it comes to desserts, simplicity often reigns supreme, especially with the rising trend of no-bake recipes. No bake desserts not only save time and effort, but they also offer a refreshing solution for those warm days when turning on the oven feels like a chore. Among these delightful creations, the No Bake Pineapple Cream Dessert stands out with its tropical flavors and creamy textures. This dessert combines the sweetness of ripe pineapple with the richness of cream, resulting in a treat that’s as pleasing to the palate as it is to the eye.

No Bake Pineapple Cream Dessert

Treat yourself to this delightful No Bake Pineapple Cream Dessert! Perfect for warm days, this simple recipe combines creamy layers of whipped cream, cream cheese, and crushed pineapple over a buttery graham cracker crust. Add a sprinkle of shredded coconut for extra flavor, and finish with maraschino cherries and fresh mint for an irresistible presentation. Easy to make and even easier to enjoy, it sets in the fridge for a refreshing treat that serves 12.
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Ingredients
  

1 can (20 oz) crushed pineapple in juice, drained

1 cup heavy cream

1 cup cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

1/2 cup shredded coconut (optional)

Maraschino cherries for garnish

Fresh mint leaves for garnish

Instructions
 

Prepare the crust: In a medium bowl, combine crushed graham crackers and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan or a 9x9 inch baking dish to form an even layer.

    Make the cream mixture: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until well blended.

      Whip the cream: In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well incorporated.

        Add pineapple: Fold in the drained crushed pineapple and shredded coconut (if using) into the cream mixture until everything is evenly mixed.

          Assemble the dessert: Spoon the pineapple cream mixture over the graham cracker crust in the pan, smoothing it out with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until the dessert is set.

            Serve: Once set, slice the dessert into squares or remove from the springform pan. Garnish each serving with a maraschino cherry and a fresh mint leaf for a pop of color.

              Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12