Description
This Pistachio Pineapple Cake is a no-bake, creamy layered dessert with tropical flavor and nutty crunch. Perfect for potlucks, family gatherings, or as a make-ahead treat, it combines pistachio pudding, crushed pineapple, and cream cheese over a buttery graham cracker crust, topped with fluffy whipped topping and crunchy pistachios.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
8 oz cream cheese, softened
1 can (20 oz) crushed pineapple, drained
2 boxes (3.4 oz each) instant pistachio pudding mix
1 tub (8 oz) whipped topping, divided
1/2 cup chopped pistachios
Instructions
1. Crush graham crackers and mix with melted butter. Press into a 9×13-inch baking dish to form crust. Chill to set.
2. In a bowl, beat cream cheese until smooth. Add crushed pineapple and pistachio pudding mix, then beat until thick.
3. Fold in half the whipped topping gently until evenly incorporated.
4. Spread mixture over chilled crust evenly.
5. Top with remaining whipped topping and smooth the surface.
6. Refrigerate at least 4 hours or overnight.
7. Sprinkle chopped pistachios on top before serving.
Notes
Ensure pineapple is well-drained to prevent a watery filling.
Press the crust firmly to avoid crumbling when sliced.
For a color boost, add a few drops of green food coloring to the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: No-Bake Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Pistachio Pineapple Cake, No-Bake Dessert, Pineapple Pudding Cake