Creamy, light, and perfect for hot days — no oven needed!
🔹 Ingredients:
- 1 can (20 oz / 560g) crushed pineapple (drained well)
- 1 cup heavy whipping cream (cold)
- 1 package (8 oz / 225g) cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (optional, for extra fluffiness)
- 1½ cups crushed graham crackers or digestive biscuits
- ½ cup melted butter
🔹 Instructions:
Step 1: Make the Crust
- Mix crushed graham crackers with melted butter.
- Press firmly into the bottom of an 8×8 dish.
- Chill in fridge for 20–30 minutes.
Step 2: Make the Cream Filling
- Beat cream cheese and powdered sugar until smooth.
- Add vanilla and mix.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture.
- Fold in well-drained crushed pineapple.
Step 3: Assemble
- Spread mixture over chilled crust.
- Smooth the top.
- Refrigerate at least 4 hours (overnight is best).
Optional Toppings:
- Extra whipped cream
- Toasted coconut
- Pineapple chunks
- Maraschino cherries 🍒
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