Easy Pineapple Cream Cheese Pie (No-Bake)

side view of white plate with piece of pineapple cream cheese pie topped with toasted coconut and a blackberry

5 from 1 vote

Easy Pineapple Cream Cheese Pie (No-Bake)

No Bake Pineapple Cream Cheese Pie is a delicious dessert you can make in about 10 minutes with 5 simple ingredients. Super easy recipe and the perfect dessert for a hot summer day.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 357kcal

Author: Cara Lanz

Ingredients

8 ounces cream cheese, softened
20 ounces crushed pineapple, well drained
3.4 ounces instant vanilla pudding mix 4-serving size box
8 ounces Cool Whip, divided or TruWhip
1 9" graham cracker crust
toasted coconut or chopped nuts for serving, optional

Instructions

In a large bowl, whip the cream cheese with a hand mixer until smooth. Add the drained crushed pineapple and vanilla pudding mix. Mix for 2-3 minutes.
Use a rubber spatula to fold in 2 cups of the Cool Whip. Spoon the pie filling into the graham cracker crust.
Chill for 4 hours or overnight. To serve, spread the remaining Cool Whip on top of the pie.
If desired, sprinkle with toasted coconut or chopped nuts. Serve with fresh fruit.

Notes

Drain the pineapple really well to ensure the pie sets up firmly.

Use room temperature cream cheese so it will whip up smoothly and mix well with the pudding and pineapple.

Experiment with your favorite flavor of pudding, like vanilla, French vanilla, white chocolate, cheesecake, butterscotch, banana, or pistachio.

How to Toast Coconut

Toasted coconut is a delicious topping for this pie, and really easy to make.

Warm a dry skillet over medium heat.
Add the coconut and reduce the heat to medium-low.
Stir for 3-4 minutes until the coconut is lightly toasted.
Once it starts to brown, immediately remove it from the heat and place it on a cool plate to stop the cooking process.

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