I love no bake treats. And not just because they’re easy. Creamy desserts like this pineapple lush are kept cold. And I think cold fruity creamy desserts are just sooooo decadent. One bit of this pineapple dessert at a summer potluck, you’ll be transported in your mind to a tropical vacation.
The filling is this thick, cool whip cream cheese layer with bits of crushed pineapple folded in. It sits on top a buttery graham cracker crust that somehow stays crunchy for days. Cold and creamy and just sweet enough. It melts in your mouth!
My kids will demolish this creamy dessert before dinner if I let them. It’s become our go-to pineapple dessert for cookouts, holidays, and honestly just random Tuesday nights when I want something sweet without turning on the stove.
I’ve made this creamy dessert with other flavors, too. The great thing about it is that you can be creative and make it just like your family loves it.
Every time I bring this to a summer potluck, somebody asks for the recipe. And when I tell them how easy it is, they don’t believe me. This pineapple lush lasagna is one of those recipes that sticks with people.
Why You’ll Love This Recipe
Besides being one of my favorite no bake treats, there are tons of other reasons to love pineapple lush.
- Only four main ingredients: And Cool Whip is one of them. Which everyone loves. You probably already have most of what you need in your kitchen right now.
- Zero baking required: Your oven gets the night off. Just mix, layer, and chill.
- Perfect for feeding a crowd: Double it in a 9×13 pan and you’ve got enough pineapple dessert for the whole block.
- Perfect summer potluck dessert: This creamy dessert is best when it’s made the day before. So it’s perfect for making in advance.
Ingredient Notes and Substitutions
Change pineapple lush however you want as long as you keep the same ratios.
- Crushed pineapple: This is the star, but you’re not locked in. Strawberry pie filling, blueberries, mixed berries all work. Any kind of fruit filling is delish. We like using pie filling when we switch it up.
- Cool whip: Homemade whipped cream works too, but cool whip holds its shape better in the fridge overnight. Keeps the texture stable for a creamy dessert like this.
- Cream cheese: Let it soften at room temperature before you start. Cold cream cheese won’t blend smooth and you’ll end up with lumps.
- Graham cracker crust: Vanilla wafers or Golden Oreos crushed up work if you want a different base. Nilla wafers give it a slightly different sweetness that my sister swears by.
- Coconut garnish: Toasted coconut adds crunch on top. Skip it if coconut isn’t your thing.
Tips for Success
A few things that’ll help this turn out right every time.
- Drain your pineapple well: Press it with paper towels or use a fine mesh strainer. Extra juice will make the whole thing soggy.
- Pack the crust tight: A loose crust will crumble apart when you try to cut slices. The bottom of a measuring cup works great.
- Chill it long enough: Four hours minimum. If you can do overnight, even better. The filling needs time to set up so it holds together.
- Use room temp cream cheese: Set it out at least 30 minutes before you start. Cold cream cheese leaves lumps in the filling.
Storage and Reheating
Keep leftovers in an airtight container in the fridge for 3 to 4 days. After that the graham cracker crust starts getting soft.
This pineapple dessert is best served cold straight from the fridge. No reheating needed since it’s a chilled no bake treat.
I wouldn’t recommend freezing this one. The cool whip and cream cheese filling can get a weird texture once it thaws.
Serving Suggestions
This pineapple lush stands on its own pretty well, but a drizzle of caramel sauce makes it feel fancy. If you’re at a potluck, put it where it can shine. On the dessert table with cookies, cakes, and everything else sweet and wonderful.
You could also sprinkle crushed macadamia nuts over the coconut for extra crunch. My neighbor brings this to every summer potluck with fresh fruit on the side and it always disappears first.
FAQs
What size pan do I use for pineapple lush?
You need a 9×9 baking dish. If you need to feed more people, double it and use a 9×13 pan. A pie dish works too if that’s what you have.
Can I make this pineapple dessert ahead of time?
Yes and honestly you should. It’s one of the best no bake treats to make the day before.
How many servings do I get from this pineapple dessert?
About 12. Cut them smaller for a summer potluck spread or bigger if it’s just for the family.
Can I use fresh pineapple instead of canned?
Canned crushed pineapple works better here. Fresh pineapple has enzymes that can break down the cream cheese and cool whip over time, which makes the filling runny. If you really want to use fresh, cook it on the stove first to deactivate those enzymes, then let it cool completely before folding it in.
Notes
I got the recipe for this creamy dessert from my grandmother. It tastes so modern and sophisticated, but it’s really a vintage recipe.
Pineapple Lush Lasagna
Ingredients
- 2 ½ cups Graham cracker crumbs
- ½ cup Unsalted butter 1 stick, melted
- 8 oz. Cream cheese room temperature
- ½ cup Unsalted butter 1 stick, room temperature
- 1 ¾ cups Powdered sugar sifted
- 1 can 20 oz. Crushed pineapple, thoroughly drained
- 1 container 8 oz. Whipped topping (like Cool Whip) or equal amount of sweetened whipped cream
- ¼ cup Maraschino cherries patted dry and sliced (optional garnish)
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs and the 1 stick of melted unsalted butter. Stir firmly with a spoon or fork until the crumbs are completely moistened and resemble wet sand.
- Set aside exactly ¼ cup of the buttered crumbs to use later as a topping. Dump the remaining crumbs into a 9×13-inch baking dish and use the flat bottom of a measuring cup or glass to firmly compress the mixture into a flat, tight, and even crust layer. Slide the dish into the refrigerator to chill while preparing the filling.
- In a large mixing bowl, combine the room-temperature cream cheese and the remaining 1 stick of room-temperature unsalted butter. Beat with an electric hand mixer on medium-high speed for 2 to 3 minutes until the mixture turns pale, light, and completely smooth without any lumps.
- Reduce the mixer speed to low and slowly add the sifted powdered sugar in batches, mixing continuously until fully incorporated. Once the sugar is in, increase the speed to high and beat for another 1 to 2 minutes until the filling is light and fluffy.
- Empty the can of crushed pineapple into a fine-mesh strainer. Use the back of a large spoon or a spatula to firmly press the fruit against the mesh to squeeze out as much excess juice as possible. Eliminating this pooling liquid is essential to prevent the cream layers from turning runny.
- Gently fold the drained crushed pineapple and the whipped topping straight into the sweetened cream cheese mixture using a silicone spatula. Stir slowly from the bottom up just until the elements are unified to avoid deflating the aerated whipped texture.
- Remove the chilled crust from the refrigerator. Spoon the pineapple cream mixture evenly over the top, using an offset spatula to smooth the surface into a flat, level sheet.
- Scatter the reserved ¼ cup of graham cracker crumbs uniformly across the top of the dessert. If desired, arrange the sliced maraschino cherries on top to create a vibrant visual contrast.
- Cover the dish tightly with plastic wrap and transfer to the refrigerator to chill for at least 4 hours, or ideally overnight. This extended cooling window allows the fats to solidify and the starches to lock together, ensuring clean, beautiful squares when sliced and served.
