Name: Pineapple Delight Dessert
Prep time: 20 min
Total time: 120 min
Ingredients: 1 cup crushed graham crackers (about 8–10 full sheets); 1/4 cup melted butter; 1/4 cup sugar; 1 can crushed pineapple (drained) (Use regular or crushed-in-juice for more flavor; if very sweet, reduce added sugar slightly.); 1 box instant vanilla pudding mix (Use instant pudding for quick setting.); 1 cup whipped cream (stabilized whipped topping or freshly whipped heavy cream); 1/2 cup chopped nuts (optional; pecans or walnuts work well) (For added crunch.)

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I grew up with a version of this dessert at family potlucks — cool, creamy, and sweet with a bright pineapple zip. Pineapple Delight Dessert is an easy layered treat made from crushed pineapple, vanilla pudding, whipped cream, and a simple graham-cracker crust. It’s perfect when you want a make-ahead dessert for summer gatherings, school events, or a light finish to a holiday meal. For a quick reference with a similar format and photos, check the Pineapple Delight Dessert page.

Why you’ll love this dish

This recipe hits a few home-run qualities: it’s fast to prep, uses pantry staples, and pleases both kids and adults. The combination of the buttery graham crust and the cool pineapple-pudding layer creates a texture contrast that feels special without much fuss. Because it chills before serving, it’s a great make-ahead option when you need to free up oven time for the main course.

“Light, refreshing, and always the first dish to disappear at summer parties — a classic with a modern no-fuss twist.”

Step-by-step overview

Before you start: you’ll press a graham-cracker crust into a 9×13 pan, prepare a pineapple-pudding filling by folding drained crushed pineapple into instant vanilla pudding and whipped cream, spread it over the crust, and chill until set. Optionally top with chopped nuts for crunch. Total active time is about 15–20 minutes; chilling time is at least 2 hours.

What you’ll need

1 can crushed pineapple (drained) — use regular or crushed-in-juice for more flavor; if very sweet, reduce added sugar slightly.
1 box vanilla pudding mix (instant)
1 cup whipped cream (stabilized whipped topping or freshly whipped heavy cream)
1 cup crushed graham crackers (about 8–10 full sheets)
1/4 cup melted butter
1/4 cup sugar
1/2 cup chopped nuts (optional; pecans or walnuts work well)

Substitutions and notes:

For a dairy-free version, swap whipped cream for coconut whipped cream and use a dairy-free pudding alternative.
If you’d like a lighter crust, substitute half the butter with applesauce, but the texture will be softer. For other quick versions and inspiration, see easy pineapple dessert variations.

Directions

Pineapple Delight dessert with fresh pineapple and creamy texture

Preheat the oven to 350°F (175°C).
Combine the crushed graham crackers, melted butter, and sugar in a medium bowl. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
In a separate bowl, drain the crushed pineapple well, then stir together the drained pineapple, vanilla pudding mix, and whipped cream until smooth and combined.
Pour and spread the pineapple mixture evenly over the graham-cracker crust.
Sprinkle the chopped nuts on top, if using, to add crunch and a toasty flavor.
Refrigerate the dish for at least 2 hours to let the filling firm up before slicing and serving.

Note: The recipe’s steps list preheating the oven. Baking the crust for 6–8 minutes until fragrant is optional but will help it set and develop a deeper flavor — cool it before adding the filling.

Best ways to enjoy it

Serve chilled in square slices straight from the pan. For a bright presentation, garnish each slice with a mint leaf, a thin pineapple wedge, or a light dusting of toasted coconut. Pair this dessert with hot coffee or a citrusy tea, or serve alongside grilled pineapple and vanilla ice cream for an extra-indulgent summer spread. If you prefer no-bake plating ideas and tweaks, check these no-bake pineapple cream ideas for inspiration.

Storage and reheating tips

Refrigeration: Store covered in the refrigerator for up to 3–4 days. Keep it airtight to prevent the crust from softening too much and to avoid absorbed fridge odors.
Freezing: This dessert doesn’t freeze well because dairy-based whipped fillings can separate when thawed. If you must freeze, flash-freeze individual portions tightly wrapped and thaw slowly in the fridge; texture may change.
Safety: Discard any leftovers left at room temperature longer than two hours. When in doubt, smell and look for changes — sourness or an off odor means toss it.

Helpful cooking tips

Drain the pineapple thoroughly: Excess juice will make the filling runny and can soften the crust too much. Pat it with paper towels after draining if needed.
Use instant pudding labeled “vanilla” for quick setting; cook-and-serve pudding changes texture.
Chill long enough: Two hours is minimum; four hours or overnight yields a firmer, easier-to-slice result.
For a crisper crust, bake the pressed crust for a few minutes (see Directions note). Let it cool completely before adding the filling.
If using whipped cream you made at home, stabilize it with a teaspoon of cornstarch or a small amount of gelatin to keep the filling from weeping.

Creative twists

Tropical upgrade: Fold in a handful of shredded coconut or swap half the pineapple for crushed mango.
Citrus sparkle: Add a teaspoon of lime zest to the filling for brightness.
Chocolate-dipped crust: Mix a tablespoon of cocoa powder into the graham crumbs for a chocolatey base.
Low-sugar version: Use a sugar-free vanilla pudding mix and a sugar substitute in the crust; taste and adjust to your preference.
Nut-free: Omit the nuts and sprinkle with toasted seeds (pumpkin or sunflower) if you want crunch without tree nuts.

FAQ

Q: How long does this dessert need to chill?
A: At least 2 hours, but chilling 4 hours or overnight gives a firmer texture and cleaner slices.

Q: Can I make this ahead for a party?
A: Yes — make it a day ahead and keep it refrigerated until serving. Add any fresh garnishes right before serving.

Q: My filling looked runny — what went wrong?
A: Most likely the pineapple wasn’t drained well, or the pudding mix didn’t have enough time to set. Drain the pineapple thoroughly and allow enough chilling time.

Q: Can I use crushed cookies instead of graham crackers?
A: Absolutely. Digestive biscuits, vanilla wafers, or chocolate cookies will all work; adjust sugar depending on how sweet the cookies are.

Q: Is this recipe nut-free?
A: It can be — simply omit the optional nuts and use seed toppings or toasted coconut instead.

Conclusion

For an egg-free variation with similar creamy layers and simple steps, this write-up from Fraiche Living shows a trusted take on the dessert: The Best Pineapple Delight (egg free) – Fraiche Living. If you want another home-style version with community-tested tips and photos, see this family-style recipe at CincyShopper: Pineapple Delight – CincyShopper. For additional no-bake presentation ideas and flavor twists, this blog offers a colorful pineapple dream dessert guide: Pineapple Delight – Spaceships and Laser Beams.