Easy No-Bake Tropical Cream Pie – With Strawberries and Pineapples

I love summer entertaining and keeping it simple. It’s all about cooking styles that don’t heat up the house and let me mingle with our guests. This no-bake tropical cream pie recipe is a great summer dessert option. The texture is smooth and creamy while the fruit adds a sweet touch. The bright colors make it feel extra summery too. Serve it at your next event and guests will love it so much that you won’t have any extras.

Ingredients for this No-Bake Tropical Cream Pie:

Everyone loves the crust and it’s made from crushed Nilla wafer cookies. I like purchasing fresh strawberries from my local farmer’s market. You’ll be amazed at how quickly you can throw this recipe together.

• • • 56 Nilla wafers, divided
    • 3 tablespoons unsalted butter, melted
    • 1 (8 ounce) package cream cheese, softened
    • ¼ cup sugar
    • 8 ounces frozen whipped topping, thawed
    • 20 ounce can crushed pineapple, drained
    • 2 cups strawberries, sliced
    • Garnish (optional)- coconut flakes, pineapple, kiwi, additional strawberries

  
  

Directions On How To Make This No-Bake Tropical Cream Pie:

Crush 30 wafers in a food processor or blender.

Transfer to a bowl or pie dish and mix with butter until well blended. Press onto the bottom of a 9-inch pie plate.

Spread the remaining wafers around the edge of the pie plate.

Beat cream cheese and sugar together in a large bowl with a hand mixer until well blended. 

Gently stir in the whipped topping, pineapples and sliced strawberries.

Freeze for 4-6 hours prior to serving. Top with optional garnishes.

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No-Bake Tropical Cream Pie

Ingredients

• 56 Nilla Wafers divided
• 3 tbsp unsalted butter melted
• 1 8 oz cream cheese softened
• 1/4 cup sugar
• 8 oz frozen whipped topping thawed
• 20 oz crushed pineapple drained
• 2 cups strawberries sliced

Instructions

1. Crush 30 wafers in a food processor or blender. Transfer to a bowl or pie dish and mix with butter until well blended. Press onto the bottom of a 9-inch pie plate.

2. Spread the remaining wafers around the edge of the pie plate.

3. Beat cream cheese and sugar together in a large bowl with a hand mixer until well blended. Gently stir in the whipped topping, pineapples and sliced strawberries.

4. Freeze for 4-6 hours prior to serving.

5. Top with optional garnishes: coconut flakes, pineapple or kiwi

Enjoy! 

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• Cheesecake With Graham Cracker Crust
• Blueberry Coffee Cake
• Peach Cobbler