Sweet Pineapple Cream Cheese Dip
A quick, creamy dip made with cream cheese, instant vanilla pudding mix, crushed pineapple, and whipped topping. Chill until firm and serve with crackers or wafer sticks for dipping.
Servings: 6 servings
Ingredients
Ingredients
- 8 oz.cream cheesesoftened
- 3.4 oz.instant vanilla pudding
- 20 oz.crushed pineappledo not drain
- 4 oz.tub of whipped toppingthawed
- Graham crackersNilla wafers or vanilla wafer sticks, for dipping
Instructions
Instructions
- Put the 8 oz softened cream cheese in a large mixing bowl. Use a hand mixer on medium speed to beat until smooth, scraping down the sides of the bowl as needed.
- Add the 3.4 oz dry instant vanilla pudding mix to the bowl. Beat on low to combine until no dry powder remains.
- Add the entire 20 oz crushed pineapple, including the juice, to the bowl. Beat on low just until evenly mixed and the mixture is smooth.
- Gently fold in the 4 oz thawed whipped topping with a rubber spatula until the dip is light and uniform in color (do not overmix).
- Cover the bowl (or transfer to a serving container and cover) and refrigerate for at least 1 hour to firm and let the flavors meld.
- Before serving, stir briefly if any liquid has separated. Serve chilled with graham crackers, Nilla wafers, or vanilla wafer sticks for dipping.
Equipment
- Mixing Bowl
- Hand Mixer
- Rubber spatula
- Refrigerator
Notes
Don’t drain the pineapple, the juice helps mix with the pudding to create a smooth, creamy texture.
Chill for a full hour to help the dip thicken.
Chill for a full hour to help the dip thicken.