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No Bake Pineapple Dream Dessert topped with coconut is cool, creamy and perfect for summer. You’ll want to make this easy vintage dessert again and again! I found this little gem of a dessert when I was going through my grandma’s collection vintage recipes. You’ve probably noticed that I’ve been sharing a lot of old retro recipes lately, but I just love them. In fact, I’m having a blast with this little project of mine, and I guess if you’re going to start a hobby, it might as well be something you like to do, right?

And, as far as hobbies go, this one is pretty darn delicious –My family can vouch for that! Anyway, let’s get back to how delicious this dessert just happens to be, because it really is very good and very easy to make. Plus, it’s a no-bake dessert, which is exactly what you want in the summer.

It was originally called Pineapple Dream Torte, and it was just a little slip of paper pasted onto a larger sheet, along with several others. I guess it was easier to keep track of them this way, instead of just throwing a lot of clippings into a bag. It just doesn’t tell you where the recipe came from. When I think of a torte, I think of a fancy, schmancy cake. Since this isn’t a cake, and there’s nothing difficult or fancy about it, I just left that part off. The “dream” part of it probably refers to Dream Whip, which the original recipe called for. Since I’ve never even seen that around here, I used Cool Whip, instead, but any whipped topping would work.


Ingredients :

1 8-oz package cream cheese (softened)
1 cup powdered sugar
1 cup crushed pineapple (drained)
1 8-oz tub whipped topping, like Cool Whip


1/2 cup granulated sugar
1/2 cup melted butter
20 graham crackers, crushed


1/4 cup shredded coconut
1/4 cup diced pineapple (drained)



In a medium mixing bowl, mix the cream cheese with an electric mixer until slightly fluffy

Gradually add the powdered sugar, and mix until well combined

Mix in the whipped topping, and beat until fluffy

With a spatula, fold in the crushed pineapple, then set aside

In a small mixing bowl, mix the crushed graham crackers, granulated sugar and melted butter until well combined, then, pat mixture into a 9 X 9 baking dish

Spoon the filling over the crust, and smooth with spatula until even

Top with shredded coconut and diced pineapple, and refrigerate for 2 hours or until firm.

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