No Bake Pina Colada Cream Pie

September 24,
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Well, summer is almost over, (Sigh…………….) Although I love summer and all the fun that it brings, I’m kind of glad to see it go. To be honest, I just don’t do well with the heat I definitely prefer cooler weather. But before we say farewell to summer and hello to fall, I wanted to create a recipe that would keep at least some of us “cool” during these last few weeks of summer.

First, let me start by saying this No Bake Pina Colada Cream Pie is absolutely ADDICTIVE.  Don’t say I didn’t warn you. When you can’t stop yourself from sneaking a bit everytime you pass by the kitchen….. Yeah, you’re addicted.  And after your first bite, I’m sure you will agree.

The texture of this No Bake Pina Colada Cream Pie is so smooth and creamy. All that creamy goodness coupled with tangy pineapple and coconut on top of a buttery graham cracker crust makes this pie totally irresistible. This dessert is super easy, and it really is a no-bake dessert every step of the way. Just prepare your crust, mix your filling and pour into a 9×13 serving dish.

The recipe combines cream cheese, cool whip, Crushed pineapples and Knox Gelatine for a smooth and creamy pineapple delight. All on top of a buttery graham cracker crust! Now ultimately this recipe will make two 9″ rounds or you can choose to prepare it as a 9×13 slab pie. I’ve prepared this Pina  Colada Cream Pie both ways, and either way will work it’s totally up to you.




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No Bake Pina Colada Cream Pie

This No Bake Pina Colada Cream Pie has a texture that is so smooth and creamy. The addition of pineapple and coconut on top of a buttery graham cracker crust makes this pie so cool and delightful.


Graham Cracker Crust

  • 2 sleeves graham crackers crushed
  • 1 1/2 sticks of butter , melted
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup sugar

Pie Filling

  • 2 8oz packs of cream cheese
  • 1 8oz can crushed pineapple
  • 1/3 cup sugar
  • 1 16oz tub cool whip
  • 1 envelope Knox Gelatin gelatin
  • 1 cup boiling water


  • 1)
    1. In a food processor or a large ziplock bag crush graham crackers until finely ground. I like to leave a few medium sized graham cracker crumbs as well to give the crust a bit more texture.
    2. Next, pour graham cracker crumbs into a medium bowl and add 1/3 cup sugar and shredded coconut. Add the melted butter and stir to combine well. Press into a 9x 13 or 9x 11-inch pan. Set aside.


  • 1)

    Combine sugar and gelatine in a medium-sized bowl.  Add 1/2 a cup of boiling water and stir until sugar and gelatine is fully dissolved about 5 mins.

    Next with an electric hand mixer beat cream cheese until smooth. Add drained pineapple along with gelatine and sugar mixture mix on medium speed until smooth.

    Lastly, fold the Cool Whip into the cream cheese mixture until well blended. Pour entire mixture over the graham cracker crust and refrigerate for 3 hours.


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