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A bowl of creamy pineapple dip surrounded by vanilla wafer cookies sits on a plate with the words "Let everything that has breath praise the Lord!" written around the rim. A pineapple top is visible nearby.

Easy Pineapple Dip: Sweet, Creamy, Crowd-Pleasing

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Pineapple dip is a sweet, creamy dessert-style dip that’s quick to make and perfect for entertaining. Made with cream cheese, crushed pineapple, and Cool Whip, this easy no-bake recipe is ideal for showers, potlucks, or holiday gatherings. Enjoy it chilled with cookies or fruit for a crowd-pleasing treat everyone will love.
Course Appetizer, Dessert
Cuisine American
Diet Low Lactose
Keyword creamy, crowd-pleasing, no bake, sweet
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 servings (about ¼ cup per serving)
Calories 166
Author Gina Dickson

Ingredients

  • 8 Nilla wafer cookies plus more for serving
  • 8 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 20 ounces pineapple crushed, canned, drained and squeezed dry
  • 1 cup Cool Whip thawed

Instructions

Make Cookie Crumbs

  • Add 8 Nilla wafers into a small ziplock style bag. Crush the cookies into fine crumbs. Set aside.
    8 Nilla wafer cookies
    A clear plastic zip-top bag filled with finely crushed yellow cracker crumbs sits on a white surface.

Mix the Dip

  • In a medium bowl, use a handheld mixer, beat the cream cheese until smooth.
    8 ounces cream cheese
    A hand mixer with two beaters is blending creamy white batter in a large white mixing bowl on a light surface.
  • Beat in the powdered sugar, cookie crumbs and vanilla extract until well combined and smooth.
    ½ cup powdered sugar, 1 teaspoon vanilla extract
    A white mixing bowl containing partially mixed cream cheese, powdered sugar, crushed graham crackers, and a small amount of vanilla extract on a white surface.
  • Drain the crushed pineapple in a sieve. I like to use a potato masher to push all the juice out of the pineapple so my dip is not runny. You could also use paper towels to squeeze out any excess juice if needed.
    20 ounces pineapple
    A metal potato masher pressing cooked potatoes through a fine mesh strainer placed over a white mixing bowl.
  • Stir in the drained crushed pineapple. Mix until everything is well combined.
  • Gently fold in the Cool Whip just until combined. Do not over stir.
    1 cup Cool Whip
    A white bowl containing a partially mixed batter with a dollop of whipped cream on top, and a white spatula resting inside the bowl.

Chill and Serve

  • Cover the bowl and refrigerate for at least 1 hour to allow the dip to firm up.
  • Spoon into a serving bowl and serve with extra Nilla wafers or your favorite dippers like graham crackers or sliced fruit.

Notes

Storage and Reheating Instructions
  • Storage: Store leftover pineapple dip in an airtight container in the fridge. It’ll stay fresh for 3 to 4 days.
  • Freezing: I don’t recommend freezing this dip. It changes the texture.
  • Make-ahead tip: You can make this up to 24 hours in advance. Keep it covered in the fridge and wait to add any garnishes, like coconut, cherries, or chopped nuts, until just before serving so they stay crisp and pretty.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 105mg | Fiber: 1g | Sugar: 15g | Vitamin A: 351IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 0.2mg
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