It’s simple to make and always a hit to serve this shrimp and cream cheese dip. Serve the cocktail sauce properly chilled and the cream cheese at room temperature for optimal results.
| Prep Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (20 ounce) can crushed pineapple with juice
- 1 (6 ounce) package pineapple Jell-O®
- 1 (12 ounce) container whipped cream cheese
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (9 inch) pie crust, baked
Instructions
- Drain juice from pineapple into a microwave-safe bowl; set fruit aside. Warm juice in the microwave for 1 minute. Stir in Jell-O gelatin until dissolved; set aside.
- Beat cream cheese and whipped topping in a large bowl until smooth. Mix in crushed pineapple. Stir in gelatin mixture until well-combined.
- Pour into baked pie shell. Chill in the refrigerator until filling is set, 4 to 5 hours.
Nutrition Facts
| Calories | 408 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 15 g |
| Sodium | 366 mg |
| Sugars | 37 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Love this, but made a few changes along the way. Wish I would have read the reviews before I started. Whipped cream cheese is in 8 oz containers. So I used one and the other 4 oz in reg cream cheese. Next time I will use only reg cream cheese and whip it myself first. I used lemon jello as I love lemon and pineapple together. Also used a prepared Diamond Pecan crust. EASY! No baking! YUMMY! And it makes enough for 2 pies. Perfect for potlucks!
I used orange Jello instead of the pineapple Jello because I couldn’t find that at the store. For some reason I followed the recipe and it made two pies, which was a nice bonus. Will definitely make again.
Loved it! Wonderful dessert for summer. I used a graham cracker crust though and it was delicious!
This was tasty. I wasn’t light and creamy as I expected. If I make it again I will use less pineapple. Maybe half as much. I think that may help make it creamier.
Oh my goodness! This is delicious! It’s much better the following day; everything seems to come through! It’s light & not too sweet I did follow the recipe except I only had one 3 oz. box of my tropical pineapple jell-o so, I added a 3 oz. box of orange (thus the orange color in my photo!!) Also, I ended up having to whip up 4 oz. block cream cheese to add to my 8 oz. container of whipped. I used a 10” graham cracker crust that I baked at 350 for 10 minutes and the pie filling fit perfectly! Turned out wonderfully! Thanks Jim!
The easiness to yumminess ratio is perfect! Comes together so quickly and is super delicious. I used a store bought graham cracker crust to keep it simple, but I would suggest a 10″ since not all of my filling was able to fit. Will definitely be making again!
This is a great recipe that is very versatile. I made some of these for a bake sale and everyone loved them. I used the small tiny one serving pie crusts so there were a lot of pies. Unfortunately they all sold out in just a few minutes. We also made banana cream pies and they sold out fast too. If doing this for a bake sale, make a lot!
I followed the recipe exactly. It came out perfect. I brought it to a barbecue and everyone loved it. This recipe made two pies in a standard graham cracker pie crust. I used coconut whipped cream as garnish and it was like a piña colada in a pie. I made it the day before and it was fine and travelled well. Thanks for a yummy summer dessert!
I love this recipe. It’s so easy, and the ingredients all have long shelf lives so I can keep them on hand for whenever. The only change I make is I use 2 ready made shortbread crusts (from the baking aisle in the grocery store) instead of the 9in regular pie crust. Yum.
The first time I made this I could not find pineapple gelatin so I used canned mandarin oranges & orange jello. It was too much for 1 pie so just used the rest as a dip for vanilla wafers or graham sticks. It was a hit!
The first time I made this, I had to use strawberry jello because I didn’t have pineapple. For the whipped topping, I found this stuff called coco whip, which is made with coconut oil and sugar instead of hydrogenated fat and high fructose corn syrup. It added a lovely coconut note with the pineapple! Both times came out absolutely delicious! I love how easy this is! I also used a block of cream cheese instead of the whipped cream cheese, but I imagine it would have been even easier that way. One thing to keep in mind is that a single recipe filled two 9″ premade pie crusts for me, plus two small jello molds, probably 1/3 cup each. The second time I made this, I did a double recipe, used pineapple jello, and it filled the two pie crusts, plus 10 little jello molds to the brim. Definitely not a drawback though! 🙂
Amazing
I made this for the second time and realize I used 8 oz cream cheese and 8 oz whipped topping the first time I made it. It was so good, I’ll just keep making it the same way in the future. Like others, I used a store-bought graham cracker crust to save time. Since the recipe makes so much filling, I used the larger crust that says “2 extra slices” and it fit perfectly.
I couldn’t find pineapple jello but I used orange jello & it was delicious.
Made this turned out great
I could not find pineapple jello so I used Orange flavor. Pie is delicious. I used a store bought a graham cracker crust. Recipe is enough filling for 2 pies.
Made this last night and is the easiest pie I ever made. I gave it 4 stars only because the crushed pineapple in it made the consistency with little lumps all in it. Next time I will try and use the cut pineapple that is not such small pieces. Also I couldn’t find pineapple jello so I used strawberry. Was delicious.
Made this exactly as written. There was enough filling for two deep dish pie crusts, and everyone raved about it! It would be delicious in graham cracker crusts too. Very quick and easy.
Easy, fast and delicious! This recipe makes two deep dish pies, so it was perfect. It was a big hit with my family. I followed the recipe and didn’t make any changes.
This was good! I used pineapple cream cheese since it was on sale. I also used a graham cracker crust and berry blue jello. The kids loved it! And I did have some extra that I put in sundae dishes and we ate with a spoon.
I had been craving a pineapple cream pie for weeks. Then I came across this recipe! I modified it with a graham cracker crust and only used a 3oz island pineapple jello, but it was exactly what I wanted, which was a cheesecake-like texture and taste without the baking. Not too sweet and not to sour. This is a great pot luck dessert that can be altered for berries instead of pineapple. I loved it!