Description
Indulge in the tropical flavors of this luscious no-bake Tropical Pineapple Paradise Pie. Creamy, fruity, and topped with toasted coconut, this dessert is a slice of summer heaven.
Ingredients
Scale
Graham Cracker Crust:
- 1 9-inch graham cracker crust (store-bought or homemade)
Filling:
- 1 package (8 oz) cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple (well-drained)
- 1 cup whipped topping (plus more for garnish)
- 1/2 cup shredded sweetened coconut (toasted)
- 1/4 cup chopped macadamia nuts (optional)
- Maraschino cherries and pineapple slices for garnish (optional)
Instructions
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the well-drained crushed pineapple and whipped topping until fully combined.
- Spoon the mixture into the graham cracker crust and smooth the top.
- Sprinkle the top with toasted coconut and chopped macadamia nuts if using.
- Cover and refrigerate for at least 4 hours, or until set.
- Garnish with extra whipped topping, maraschino cherries, and pineapple slices just before serving if desired.
Notes
- Make sure the crushed pineapple is well-drained to prevent a soggy pie.
- For a lighter version, use light cream cheese and sugar-free whipped topping.
- This pie is best served chilled and can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
