This pie is a cinch to throw together, and always comes out delicious. It’s one of husband’s all-time favorite desserts, and one that he requests frequently. It’s especially refreshing in the summer, but it hits the spot any time of year!
No Bake Strawberry Pineapple Pie
Yield: 8-12 servings
Time: 20 minutes active, 2+ hours chilling
For the graham cracker crust:
1¾ cup graham cracker crumbs
¼ cup sugar
½ cup butter, melted
For the pie filling:
8 ounces reduced fat cream cheese, softened
¼ cup skim milk
3 ounce package of instant vanilla pudding
8 ounces crushed pineapple (juice and all!)
2 tbsp. strawberry preserves (optional)
8 ounces Cool Whip, or other whipped topping
2 cups sliced fresh strawberries
whipped cream (optional)
- Make the graham cracker crust by mixing together the graham cracker crumbs, sugar, and melted butter until the mixture resembles damp coarse sand. Gently press the mixture into the bottom and sides of a lightly greased 9-inch pie pan. Set aside.
- Using a hand-held mixer, beat together the cream cheese and milk in a large mixing bowl until well blended.
- Stir in the dry pudding mix, crushed pineapple (undrained), and strawberry preserves. Fold in the Cool Whip. Mix until all ingredients are evenly distributed. Pour the filling into the prepared graham cracker crust. Refrigerate for at least two hours, overnight is fine. Just prior to serving, top with fresh sliced strawberries and whipped cream.