Southern No-Bake Pineapple Icebox Cake (9×13 Refrigerator Dessert)
Ingredients
- 2 sleeves graham crackers (about 28–30 full crackers)
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 can (20 oz) crushed pineapple, very well drained
- 1 tub (8–12 oz) whipped topping, thawed
- 1 tsp vanilla extract + pinch of salt
Instructions
- Line a 9×13-inch pan with a single layer of graham crackers, breaking pieces to cover the bottom.
- Whisk instant pudding with cold milk for 2 minutes until thickened; set aside.
- Beat cream cheese with powdered sugar, vanilla, and salt until smooth. Fold in the pudding.
- Fold in the well-drained pineapple and the whipped topping until no streaks remain.
- Spread half of the filling over crackers. Add a second cracker layer. Spread remaining filling on top.
- Cover and refrigerate at least 6 hours (overnight best) until crackers soften into cake-like layers. Slice and serve cold.
Pro Tips & Substitutions
- Drain the pineapple well: excess juice can make the layers watery. Press through a fine strainer.
- Stabilize for travel: use an 8-oz block of cream cheese + 12-oz whipped topping for a firmer cut.
- Flavor boosts: add 1 tsp coconut extract or 1/2 cup toasted coconut between layers for “pina colada” vibes.
- Make ahead: up to 24 hours in advance; keep covered and chilled.
- Store: 3–4 days refrigerated. Not ideal for freezing (texture softens too much).
FAQ
Can I use homemade whipped cream?
Yes—whip 2 cups cold heavy cream with 1/3 cup powdered sugar to stiff peaks. Fold in gently.
Can I swap the crackers?
Try vanilla wafers or shortbread. Keep the overnight chill so the layers soften.
Why is my filling loose?
Pineapple wasn’t drained enough or the dessert didn’t chill long enough. Give it more time to set.
Pig Pickin’ Cake (Sunshine Mandarin Orange Cake)
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1/2 cup neutral oil
- 1 can (11 oz) mandarin oranges with juices
Frosting
- 1 can (20 oz) crushed pineapple, very well drained
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 tub (12 oz) whipped topping, thawed
- 1 tsp vanilla extract + pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Beat cake mix, eggs, oil, and the entire can of mandarin oranges (with juice) until combined and lightly fluffy; the oranges will break up.
- Spread into pan and bake 23–28 minutes, or until a toothpick comes out clean. Cool completely.
- For frosting, stir together drained pineapple and dry pudding mix; fold in whipped topping, vanilla, and salt.
- Frost cooled cake and chill at least 1 hour before slicing. Keep refrigerated.
Make It Yours
- Add 1 cup toasted coconut to the frosting for texture.
- Swap yellow cake for white cake if preferred; add 1 tsp orange zest for brighter citrus notes.
- Decorate with extra mandarin segments on top just before serving.
Serving & Storage
Both desserts are best served cold. Refrigerate leftovers in an airtight container for up to 3–4 days. These are ideal make-ahead desserts for cookouts, Easter, Mother’s Day, summer reunions, and holiday potlucks.
Keywords for discovery
no bake pineapple icebox cake, refrigerator cake, Southern potluck dessert, Pig Pickin’ Cake, Sunshine Cake, mandarin orange sheet cake, pineapple whipped topping, easy 9×13 desserts.
