Been making this one on repeat lately! So delish and freshing!


1 prepared graham cracker crust
1 can (20 oz) crushed pineapple, drained
1 package (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 cup whipped topping
1 package (3.4 oz) instant vanilla pudding mix
3/4 cup cold milk
1. In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
2. Add the drained crushed pineapple and mix until well combined.
3. In another bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture begins to thicken.
4. Fold the pudding mixture along with the whipped topping into the cream cheese and pineapple mixture until fully blended.
5. Pour the filling into the prepared graham cracker crust, spreading it out evenly.
6. Refrigerate the pie for at least 4 hours, or until it is well set.
7. Before serving, optionally garnish with additional whipped topping and a sprinkle of toasted coconut or pineapple slices for an extra touch.

Variations & Tips
For a fun twist, you can add a layer of crushed graham crackers or chopped nuts between the crust and the filling for added texture. Alternatively, try swapping the graham cracker crust for a buttery shortbread or a chocolate cookie crust if you’re feeling adventurous. If you’re a fan of tangy flavors, a few spoonfuls of lemon or lime zest can be folded into the filling for a citrusy zing. For a lighter version, you can use light cream cheese and sugar-free pudding mix without sacrificing taste.

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