Light, creamy, and bursting with tropical flavor—no oven needed!
Ingredients:
-
1 (20 oz) can crushed pineapple (drained, juice reserved)
-
1 (3.4 oz) box instant vanilla pudding mix
-
1 cup cold milk (or pineapple juice + milk combo)
-
1 (8 oz) tub whipped topping (like Cool Whip), thawed
-
1 cup graham cracker crumbs (or crushed vanilla wafers)
-
3 tbsp melted butter
-
Optional: Toasted coconut, maraschino cherries, or mint for garnish
Instructions:
1. Make the Crust
-
Mix graham cracker crumbs + melted butter until moistened.
-
Press firmly into the bottom of an 8×8 dish or pie plate. Chill 10 mins.
2. Prepare the Cream Layer
-
In a bowl, whisk pudding mix + cold milk (or ½ cup milk + ½ cup pineapple juice) for 2 mins until thick.
-
Fold in whipped topping and drained pineapple gently.
3. Assemble & Chill
-
Spread the pineapple cream over the crust.
-
Refrigerate at least 4 hours (or overnight) until set.
4. Serve
-
Garnish with toasted coconut, a cherry, or extra graham crumbs.
Tips & Variations:
🌴 Tropical twist: Add ½ cup shredded coconut to the cream layer.
🍒 Piña colada vibe: Use coconut pudding mix instead of vanilla.
🥄 Lighter option: Swap whipped topping for Greek yogurt + whipped cream.
This dessert is cool, creamy, and dreamy—perfect for summer!