Easy Refrigerator Pineapple Graham Dessert Squares Recipe

Name: Easy Refrigerator Pineapple Graham Dessert Squares
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: 2 cups graham cracker crumbs; Butter; 1 ½ cups powdered sugar; 2 large eggs; 2 cups crushed pineapple, well-drained; Whipping Cream

Escape the heat with these No-Bake Pineapple Graham Cracker Dessert Squares! This incredibly easy recipe delivers a cool, refreshing, and delightfully sweet treat perfect for summer gatherings or a quick weeknight dessert. Made with a buttery graham cracker crust, creamy pineapple filling, and a crunchy graham cracker topping, this recipe is easily customizable – use Cool Whip for a lighter, quicker version! Top each slice with a spoonful of crushed pineapple for extra burst of tropical flavor.

Prep Time 30 mins

Cook Time 120 mins

Calories 436.9 kcal

Protein 6g

Rating 3.3 (4 Reviews)

Easy Refrigerator Pineapple Graham Dessert Squares

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Refrigerator Pineapple Graham Dessert Squares

2 cups graham cracker crumbs
Butter
1 ½ cups powdered sugar
2 large eggs
2 cups crushed pineapple, well-drained
Whipping Cream

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Easy Refrigerator Pineapple Graham Dessert Squares? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Easy Refrigerator Pineapple Graham Dessert Squares

Preheat oven to 350°F (175°C).
Grease an 8x8 inch square baking dish.
Combine 1 ½ cups graham cracker crumbs with ½ cup (1 stick) melted unsalted butter.
Press mixture firmly into the bottom of the prepared baking dish.
Bake for 10-12 minutes, or until lightly golden.
Remove from oven and let cool completely.
In a large bowl, cream together ½ cup (1 stick) softened unsalted butter and 1 ½ cups powdered sugar until light and fluffy (about 3 minutes).
Beat in 2 large eggs one at a time, mixing well after each addition.
Pour the creamy mixture over the cooled graham cracker crust.
In a separate bowl, gently fold 1 cup heavy whipping cream (or Cool Whip) into 1 cup well-drained crushed pineapple.
Spread the pineapple mixture evenly over the egg mixture.
Sprinkle the top with ½ cup graham cracker crumbs.
Refrigerate for at least 2 hours, or preferably overnight, before serving. Garnish with extra crushed pineapple before serving, if desired.