Pineapple Cream Cheese Pie

Here’s a classic, no-bake Pineapple Cream Cheese Pie—cool, creamy, and perfectly sweet-tangy:

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🍍 Pineapple Cream Cheese Pie

Ingredients

• 1 (8 oz / 225 g) package cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 (8 oz) tub whipped topping (or 1½ cups whipped cream)

• 1 can (20 oz) crushed pineapple, well drained

• 1 graham cracker crust (9-inch)

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Instructions

1. Beat the base

   • In a bowl, beat cream cheese until smooth.

   • Mix in powdered sugar and vanilla until creamy.

2. Fold & add pineapple

   • Gently fold in whipped topping.

   • Fold in the very well-drained crushed pineapple (this is key so it sets).

3. Fill the crust

   • Spoon mixture into the graham cracker crust and smooth the top.

4. Chill

   • Refrigerate for at least 4 hours (overnight is best) until firm.

5. Serve

   • Slice and enjoy chilled.

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🌟 Easy Upgrades

• Sprinkle toasted coconut on top

• Add chopped pecans or macadamia nuts

• Finish with maraschino cherries for a retro touch

• Use a vanilla wafer or shortbread crust for a twist

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This pie is light, creamy, and refreshing—perfect after a big meal or on a warm day.

If you want, I can show you a baked version that’s richer and more cheesecake-like.