This Pineapple Pecan Cream Cheese Crunch Bake combines juicy pineapple, a smooth cream cheese filling, and a buttery pecan crust for a rich and refreshing dessert. Finished with fluffy whipped topping and crunchy pecans, it's an easy crowd-pleasing treat for holidays, potlucks, or family gatherings.
Ingredients
For the Crunch Crust
- 2 cups graham cracker crumbs or crushed vanilla wafers
- ½ cup unsalted butter, melted
- 1 cup pecans, chopped
- ¼ cup brown sugar
For the Cream Cheese Filling
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping
For the Pineapple Layer
- 1 can (20 oz) crushed pineapple, drained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
For the Topping
- 2 cups whipped topping
- ¾ cup chopped pecans
- Pineapple pieces for garnish, optional
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Combine the graham cracker crumbs, melted butter, chopped pecans, and brown sugar. Press the mixture evenly into the bottom of the prepared baking dish.
Bake the crust for 10–12 minutes, then remove it from the oven and allow it to cool completely.
Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in 1 cup of whipped topping, then spread the mixture evenly over the cooled crust.
Whisk the vanilla pudding mix with the cold milk until thickened. Fold in the drained crushed pineapple and spread the pineapple mixture over the cream cheese layer.
Spread the remaining whipped topping evenly over the pineapple layer. Sprinkle generously with chopped pecans and garnish with pineapple pieces if desired.
Refrigerate for at least 4 hours before slicing and serving so the layers can set properly.
