No-bake Pineapple Cream Dessert – Don’t LOSE this Recipe 
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
¼ cup unsalted butter, melted
For the Pineapple Cream Filling:
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container whipped topping (like Cool Whip)
1 (14-ounce) can sweetened condensed milk
1 (20-ounce) can crushed pineapple, drained
1 teaspoon vanilla extract
For Garnish:
Additional whipped topping
Pineapple chunks or maraschino cherries (optional)
Procedure
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs and sugar.
Stir in the melted butter until the mixture is well combined.
Press the mixture into the bottom of a 9×9-inch baking dish or a similar-sized dish, creating an even layer.
Refrigerate the crust while you prepare the filling.
2. Make the Pineapple Cream Filling:
In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth.
Add the sweetened condensed milk and vanilla extract, and continue to beat until smooth and creamy.
Gently fold in the whipped topping until fully combined.
Stir in the drained crushed pineapple, ensuring the mixture is evenly distributed.
3. Assemble the Dessert:
Pour the pineapple cream filling over the prepared graham cracker crust, spreading it out evenly.
Smooth the top with a spatula.
4. Chill the Dessert:
Cover the dish with plastic wrap or foil and refrigerate for at least 3-4 hours or overnight to allow the dessert to firm up.
5. Serve:
Before serving, top with additional whipped topping and garnish with pineapple chunks or maraschino cherries, if desired.
Slice and enjoy this light, creamy No-Bake Pineapple Cream Dessert!”
