Have you ever been to Walt Disney World?

And more specifically, have you ever been to the Magic Kingdom and had this tasty, frozen treat called DOLE WHIP?

I love Dole Whip. Like it would be one of the foods I would pick if I was stranded on an island and could only eat three foods for the rest of my life. But, unfortunately, there isn’t a Dole Whip stand in Kansas City. And while I could make “just-like” recipe, it’s never quite the same.

So I improvise.

And while it isn’t exactly the same as Dole Whip…this No-Bake Pineapple Whipped Cream Dessert Cups Recipe fulfills my need for pineapple-creaminess.

I wish I could describe in words how pineapple-y, yet super light-weight these little desserts are… it’s almost like you are eating creamy pineapple-flavored air. Perfect for a hot summer day, family get-together (think 4th of July or Memorial Day) or a summer snack after spending the afternoon at the pool.

Don’t let the presentation fool you! While they look “complex”, they are super easy to make (there are a couple of tricks, but I share those in the recipe below). And did I mention, they are no-bake? So it’s a perfect recipe for the kids to help make (or make themselves) during hot summer days.

Enjoy these No-Bake Pineapple Whipped Cream Dessert Cups. I hope you love them (and they cure your craving for Dole Whip) as much as I do.

No-bake Pineapple Whipped Cream Dessert Cups Recipe

The perfect summer dessert – this very easy No-Bake Pineapple Whipped Cream Dessert Cups Recipe is light, refreshing and full of citrus flavors.

Recipe Yields: 24 individual dessert cups

Ingredients for Filling

2 eggs, beaten well
1 2/3 cup pineapple juice
1 cup sugar
Lemon JELL-O, 3 oz package
1 Large Can PET milk, very cold
Whipped topping

Ingredients for Crust

2 sleeves graham crackers, turned into crumbs
1 stick of butter, melted
1 cup sugar
24 Cupcake Liners

Special Note:

You can use any cupcake liners, but in my experience, these liners are the best. They are deep, they remove easily from the individual pie, and they make great lines. For the best result, I would recommend them.

Directions

1. Place a stainless steel or glass bowl and electric mixer beaters in the freezer.

Yes, the seems weird. But the frozen bowl and beaters make for a better frothed milk in a future step.

2. Line a 24-count muffin tin with cupcake liners.

3. Cook pineapple juice, sugar and eggs in a medium-sized pot, stirring constantly, over medium-high heat until bubbling and thickened, around 10 minutes.

4. Remove pineapple sugar mixture from heat and add JELL-O. Stir until dissolved. Set aside to cool.

You can also speed up the process, but putting mixture in the refrigerator for cooling. Mixture will appear “custard” like when cool.

5. While pineapple mixture is cooling, take bowl and beaters from freezer and PET milk from the refrigerator. Pour milk into a bowl and beat milk on high speed until foamy. Fold pineapple mixture into foamy milk and stir gently until well combined.

6. Fill cupcake liners 2/3 full of pineapple mixture. Place in refrigerator for at least two hours or until set.

7. While pineapple mixture is setting, mix graham crackers crumbs with melted butter and stir until combined.

8. Place several tablespoons of graham cracker mixture on top of pineapple mixture in cupcake liner and press lightly until it forms a crust. Repeat. Place back in refrigerator or freezer until the crust has “set”.

9. To serve, take an individual pie out of muffin tin. Place plate over pie, flip upside down and then gently remove liner. Top with whipped topping and berries, if desired.