1. Make the Graham Cracker Crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl.
Press firmly into the bottom of a 9x13-inch dish (or individual cups).
Chill in the fridge for 10 minutes to set.
2. Prepare the Pineapple Cream Filling
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in drained crushed pineapple gently.
Add whipped topping and mix until fully combined.
3. Assemble & Chill
Spread the pineapple cream mixture evenly over the crust.
Cover and refrigerate for at least 4 hours (or overnight for best texture).
4. Garnish & Serve!
Top with toasted coconut, cherries, or extra pineapple before slicing.
Keep chilled until ready to serve.
Pro Tips for the Best Results
🍍 Drain pineapple well – Excess liquid can make the filling runny.
❄️ Chill time is key – Let it set properly for clean slices.
🌴 Extra tropical flavor? Add ½ tsp coconut extract to the filling.
🍰 Make it fancy – Layer in clear glasses for a parfait-style dessert.
Serving Ideas
☀️ Summer BBQ – Pair with grilled pineapple skewers.
🎉 Party platter – Cut into squares and serve on a tray.
🍹 Tropical brunch – Enjoy with a piña colada mocktail!
Storage Tips
❄️ Fridge: Keeps for 3-4 days (covered tightly).
⏳ Freezer: Freeze for up to 1 month (thaw in fridge before serving).
0 comments:
Post a Comment