Comida Kraft
Recipe Box

Pineapple No-Bake Cheesecake Dessert

Prep Time
Total Time

16 servings

Try out our Pineapple No-Bake Cheesecake Dessert. This no-bake pineapple cheesecake is great for family get-togethers and parties for friends.

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What You Need

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Make It

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  • Whisk pineapple and dry pudding mix in medium bowl until blended. Stir in 1 cup COOL WHIP.
  • Mix cream cheese and sugar in large bowl until blended. Gently stir in remaining COOL WHIP.
  • Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes. Cover with pineapple mixture.
  • Refrigerate 4 hours. Remove rim of pan. Serve dessert topped with strawberries.

Size Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

Springform Pan Tip

For easier serving, place the bottom of the springform pan, upside down, inside the outer rim of the pan before locking into place and filling as directed. This eliminates the raised edge around the bottom of the pan making it easier to serve the chilled dessert.


Prepare using JELL-O Cheesecake Flavor Instant Pudding.


This luscious dessert can be refrigerated up to 24 hours before serving.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 240
Total fat 12g
Saturated fat 8g
Cholesterol 40mg
Sodium 330mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 27g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from made this last weekend 6-26-16, excellent very tasty
Date published: 2016-06-30
Rated 5 out of 5 by from Impressive looking and very easy I have made this three times in the past 3 months. Everyone loved it. Not too sweet.
Date published: 2016-09-17
Rated 4 out of 5 by from very good why not just slice the cake in half. would make it easier to serve
Date published: 2016-12-12
Rated 5 out of 5 by from Made this today but instead the angel cake,I layered it in a graham cracker crust.
Date published: 2016-12-13
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