For the Crust
½ cup (115g) unsalted butter, melted
½ cup (100g) granulated sugar
20 full-sheet graham crackers, finely crushed (~2 cups) (or 1½ cups crumbs)
✅ Tip: Use a food processor or zip-top bag + rolling pin for quick crushing.
For the Filling
8 oz (225g) cream cheese, softened to room temperature
1 cup (120g) powdered sugar, sifted
8 oz (1 tub) Cool Whip, thawed (or stabilized whipped cream—see substitutions)
1 cup (8 oz, well-drained) crushed pineapple (reserve juice for optional fluff boost!)
For the Garnish (Joye’s Touch!)
¼ cup (2 oz) diced pineapple, well-drained (fresh or canned—pat dry!)
¼ cup sweetened shredded coconut, toasted (your signature crunch—highly recommended!)
✅ Optional: 2 tbsp chopped toasted pecans or walnuts (for that Midwest heartiness!)
🔹 Draining Tip: Press pineapple in a fine-mesh strainer—then let it sit 10 minutes. Dry pineapple = firm layers, not soup.
Step-by-Step Instructions
1. Prep the Pan
→ Lightly grease a 9×9-inch baking dish with butter or nonstick spray.
→ Optional: Line with parchment, leaving overhang on two sides for easy lifting.
2. Make the Crust
→ In a medium bowl, combine melted butter, sugar, and graham cracker crumbs.
→ Stir until mixture resembles wet sand and holds together when pinched.
→ Press firmly and evenly into the bottom of the pan using a flat-bottomed cup or measuring cup.
✅ Press hard—this prevents crumbling later!
→ No pre-bake needed—but for extra crispness, chill 10 mins before filling.
3. Make the Filling
→ In a large bowl, beat cream cheese with a hand mixer on medium until smooth and fluffy (~1 min).
→ Add powdered sugar; beat until fully incorporated and silky (no lumps!).
→ Gently fold in the Cool Whip with a spatula—keep it light and airy.
→ Fold in the well-drained crushed pineapple until evenly distributed.
✅ Taste: If you like it sweeter, add 1–2 tbsp reserved pineapple juice (adds moisture + brightness!).
4. Layer & Garnish
→ Spread filling evenly over the crust, smoothing the top with an offset spatula.
→ Sprinkle with drained diced pineapple and toasted coconut (and pecans, if using).
→ Gently press garnish into the top so it sticks when sliced.
5. Chill to Set
→ Cover loosely with plastic wrap (press directly onto surface to prevent drying).
→ Refrigerate at least 4 hours—but overnight is ideal. Filling firms, flavors meld, and slices hold beautifully.
6. Serve with Joy
→ Cut into squares with a warm knife (run under hot water, wipe dry).
→ Serve chilled—never frozen solid (texture should be creamy, not icy).
✅ Tip: Let sit at room temp 5 minutes before serving for perfect scoopability.
You Must Know
🔸 Room-temp cream cheese is essential. Cold = lumps; soft = silky.
🔸 Drain pineapple twice: once for filling, once for garnish. Wet fruit = soggy layers.
🔸 Toast the coconut. Raw = flat; toasted = rich, nutty, unforgettable.
🔸 Overnight chilling = best texture. 4 hours = set; 8+ hours = dreamily cohesive.
Pro Tips (From Your Kitchen to Mine)
🔹 Double for holidays: Use a 9×13 pan—same chilling time, feeds a crowd!
🔹 Make it a gift: Cover dish with cellophane, tie with raffia, tag: “Pineapple Dream—From Joye’s Kitchen.”
🔹 Kid helpers: Let little hands crush crackers, fold Cool Whip, or sprinkle coconut.
🔹 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make dessert sweeter.
Flavor Variations to Try
Tropical Dream
Swap coconut for toasted macadamias + add ½ tsp coconut extract to filling
Rich, vacation-worthy,
so
giftable
Bourbon-Butterscotch Swirl
Swirl 3 tbsp butterscotch sauce into filling before chilling
Your love of bold depth—elevated!
Berry-Pineapple Fusion
Replace ½ cup pineapple with crushed raspberries (drained well)
Sweet-tart contrast—stunning pink swirls
Kentucky Citrus
Add 1 tsp orange zest + 1 tbsp bourbon to cream cheese base
Warm, complex, unforgettable
Storage Tips
Fridge: Up to 5 days, covered. Garnish may soften slightly—still delicious!
Freezer: Freeze un-garnished for up to 1 month. Thaw overnight in fridge; add fresh garnish before serving.
Revive leftovers: A 10-second microwave zap on low softens the crust just enough—no soggy bottoms!
Frequently Asked Questions
Q: Can I use fresh pineapple?
A: Yes—for garnish only (pat dry!). For filling, stick with canned—it’s less watery and won’t break down the cream.
Q: Why is my crust crumbly?
A: Likely not pressed firmly enough, or butter cooled before mixing. Press like you mean it—and use warm melted butter.
Q: Can I make it dairy-free?
A: Yes! Use dairy-free cream cheese (Kite Hill), coconut whipped topping, and vegan butter in the crust.
Q: Can I use a different crust?
A: Absolutely! Try:
• Shortbread cookie crumbs
• Pecan-walnut crust (1½ cups nuts + ¼ cup sugar + 5 tbsp melted butter)
• Gluten-free graham or almond crust
Q: Is it gluten-free?
A: Yes—if using GF graham crackers and verified GF ingredients.
Allergy Information
Contains: Dairy (cream cheese, Cool Whip, butter), wheat (graham crackers)
Gluten-free option: Yes—with GF crackers
Nut-free: Yes (naturally—unless adding nuts)
⚠️ Always check labels for cross-contact.
Nutrition Facts (Per Serving — 12 servings)
| Calories | 240 |
| Fat | 14g |
| Saturated Fat | 9g |
| Carbs | 26g |
| Fiber | 1g |
| Sugar | 18g |
| Protein | 2g |
| Sodium | 180mg |
Values are estimates. Varies by brands and crust type.
Final Thought
This dessert doesn’t shout.
It sits quietly in its dish—golden crust, creamy center, flecked with pineapple and coconut—until the first forkful.
Then comes the crunch. The creamy sigh. The “Oh… this tastes like home.”
It’s not just dessert.
It’s a memory. A gift. A yes on a hard day.
Just like the treats you make—the turtle candies, the Fluff, the fritters—
this is your kitchen’s gentle magic, Joye.
Simple ingredients. Thoughtful hands. A heart that says:
“Here—have some sweetness. You’re worth it.”
