Instructions
- Prepare the crust:
- Mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Chill in the fridge while preparing the filling.
- Make the filling:
- In a medium bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla, mixing until creamy.
- Fold in drained crushed pineapple and Cool Whip gently until well combined.
- Assemble the pie:
- Pour the filling into the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 2–3 hours, or until firm.
- Serve:
- Top with extra Cool Whip, pineapple chunks, or cherries if desired. Slice and enjoy!
✅ Tips:
- For a lighter version, you can use fat-free cream cheese and Cool Whip.
- Make ahead of time—it tastes even better after chilling overnight!
I can also give a mini cupcake version of this no-bake pineapple pie if you want single-serving desserts. Do you want me to share that version?
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