Crushed Pineapple Dessert
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Light, fluffy, and full of tropical flavor, this easy Crushed Pineapple Dessert Recipe is perfect for potlucks and summer barbecues. It’s made with a soft biscuit base, creamy filling, and no pineapple juice, so it sets beautifully. A nostalgic no-bake treat that disappears fast! You’ll also love my Pineapple Dump Cake without Cake Mix!
What Readers Are Saying
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“Took this to our neighborhood BBQ and came home with an empty tray. Everyone was asking for more, super easy and so refreshing!” – Mel
Fridge Dessert Goals.
You know those recipes that live in the back of your mind, the ones you pull out when you need something simple, nostalgic, and guaranteed to disappear fast? This is one of those.
It reminds me of the creamy fridge desserts I grew up with at family summer barbecues, except lighter, fluffier, and with a soft biscuit base that actually goes with the topping.
No condensed milk, no pineapple juice, no fuss. Just pantry staples, crushed pineapple, and a chill in the fridge.
It’s not trying to be fancy, and that’s kind of the point. I always find myself sneaking a scoop straight from the pan before serving! Sam x
Ingredients you’ll need
- Crushed milk arrowroot biscuits
- Unsalted butter
- Light brown sugar
- Whole milk
- Crushed pineapple
- Caster sugar
- Cornstarch
- Lemon juice
- Vanilla extract
- Thickened cream
- Powdered sugar
Find the full ingredients, measurements, and method in the recipe card below.
Must Have Tools
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What can I use as a substitute for gingersnap cookies?
If gingersnap cookies aren’t available, you can use Biscoff biscuits, graham crackers, digestive biscuits, or any other crispy cookie. Each alternative will impart a slightly different flavor, but all provide a suitable base for this pineapple dessert.
Is it necessary to drain the crushed pineapple?
No, for this recipe, you should use the crushed pineapple along with its juice. The juice contributes to the dessert’s flavor and helps achieve the correct consistency when combined with cornstarch.
Can I make this crushed pineapple dessert dairy-free?
Yes, you can make this dessert dairy-free by using a plant-based whipped topping or whipping chilled coconut cream. Ensure the coconut cream is full-fat and has been refrigerated overnight to achieve the desired consistency.
How to store crushed pineapple dessert
Refrigeration: Store the dessert in an airtight container in the refrigerator for up to 3-4 days. Make sure the dessert is covered to prevent it from absorbing any odors from other foods in the fridge.
Make Ahead: This dessert can be made a day in advance and kept refrigerated until ready to serve.
Freezing: Freezing is not recommended as it can cause the biscuit base to soften excessively under the topping. If you must freeze, be aware that the texture might change, and it may become soggy upon thawing. For best results, consume the dessert fresh or refrigerated.
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Crushed Pineapple Dessert
Ingredients
Method
- Prepare Pan: Place cookies in a 2 quart (7 x 11 / 28cm x 18cm) baking dish. Break the cookies up into small pieces and spread them evenly across the bottom of the dish. Set aside.
- Combine Ingredients: In a medium saucepan, combine the undrained crushed pineapple, granulated sugar, and cornstarch.
- Cook Filling: Place over a medium heat and bring to a boil, once boiling, continue to cook for 2 minutes, stirring constantly. Remove from heat and stir in 1/2 teaspoon of the vanilla extract until well combined.
- Cool Filling: Pour into a clean bowl. Place in the refrigerator for 20-30 minutes until it cools down completely, otherwise the whipped cream will curdle when you fold it in.
- Whip Cream: In a separate medium bowl, whip the heavy cream with the remaining 1/2 teaspoon of vanilla extract on medium-high speed for 2 minutes or until stiff peaks form. Do not over-beat.
- Transfer Pineapple Filling: Pour the cooled pineapple filling into a large mixing bowl.
- Fold In: Gently fold the whipped cream into the pineapple filling until well combined.
- Spread Filling: Spread the pineapple filling over the broken biscuits, smoothing the top with a spatula.
- Chill to Set: Cover the dessert with plastic wrap or a lid if your baking dish has one, and refrigerate for at least 2 hours, or until fully set.
- Optional Garnish: Garnish with additional fresh pineapple, sliced strawberries, fresh mint or a sprinkle of shredded coconut. Enjoy!
Nutrition
Notes
- Refrigeration: Store the dessert in an airtight container in the refrigerator for up to 3-4 days. Make sure the dessert is covered to prevent it from absorbing any odors from other foods in the fridge.
- Make Ahead: This dessert can be made a day in advance and kept refrigerated until ready to serve.
- Freezing: Freezing is not recommended as it can cause the biscuit base to soften excessively under the topping. If you must freeze, be aware that the texture might change, and it may become soggy upon thawing. For best results, consume the dessert fresh or refrigerated.
Tried this recipe?
Let us know how it was!