Ingredients
Scale
- 2 cups crushed graham crackers (or coconut cookies)
- 1/2 cup melted butter
- 1 can (14 oz) sweetened condensed milk
- 1 can (20 oz) crushed pineapple, thoroughly drained
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- Optional: 1/2 cup shredded coconut (for topping)
- Optional: whipped topping or whipped cream (for garnish)
Instructions
- Prepare the crust:
Place crushed graham crackers in a mixing bowl. Pour in the melted butter and stir until all crumbs are evenly coated. Press the mixture firmly into the bottom of a parchment-lined 9×9-inch square dish to create an even crust. Chill in the refrigerator while preparing the filling. - Make the filling:
In another bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and continue mixing until fully combined and creamy. Stir in the vanilla extract. Add the drained crushed pineapple and gently fold into the mixture until well incorporated. - Assemble the bars:
Remove the crust from the fridge. Pour the pineapple-cream cheese mixture over the crust and spread evenly with a spatula. Optionally, sprinkle shredded coconut across the top. - Chill to set:
Cover the dish with plastic wrap or foil. Refrigerate for at least 4 hours, or overnight, until the bars are fully set and firm. - Slice and serve:
Once set, lift the bars out using the parchment paper. Place on a cutting board and cut into squares. Garnish each slice with a dollop of whipped topping if desired. Serve chilled.
Notes
Ensure the crushed pineapple is very well-drained to prevent a runny filling.
For extra texture, mix a few tablespoons of shredded coconut into the filling.
Swap graham crackers with coconut cookies or shortbread for a different crust flavor.
These bars are best served cold and stored in the refrigerator.
- Prep Time: 20