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Pineapple Icebox Dessert


  • 2 1/2 cups crushed graham crackers (about two sleeves)
  • 1/2 cup butter, softened
  • 20 oz can of crushed pineapple, drained
  • 2 cups powdered sugar
  • 1/2 cups unsalted butter, softened
  • 4 oz cream cheese
  • 8 oz Cool Whip (or use my easy whipped cream recipe)


  1. Preheat the oven to 300.
  2. Crush your graham crackers until they are fine crumbs (a food processor will help).
  3. Add in 1/2 cup softened butter to the crumbs, and mix well with a fork.
  4. Press 2 cups of your crust mixture firmly into the bottom of a 9×9 pan
  5. Bake at 300 for 8-10 minutes.
  6. Remove from the oven and allow it to cool completely.
  7. In a large bowl, combine the unsalted butter and the cream cheese with an electric mixer until smooth.
  8. Slowly add powdered sugar, while still mixing.
  9. Add one heaping spoon of the crushed pineapple and mix well.
  10. Spread the pineapple cream mixture over the crust.
  11. In another large bowl, combine the cool whip and the crushed pineapple gently with a spoon.
  12. Spread the pineapple whipped cream mixture over the top of the cream cheese layer.
  13. Top with the remaining 1/2 cup of the graham cracker mixture.
  14. Refrigerate overnight or for 4-6 hours minimum.
  15. Serve chilled.