Here’s a classic Pineapple Bliss Bars recipe 🍍✨ — creamy, sweet, and perfect for make-ahead desserts.
Pineapple Bliss Bars
Makes: 12–16 bars
Time: ~40 minutes + chilling
Ingredients
Crust
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup (1½ sticks) cold butter, cubed
Pineapple Cream Layer
- 1 can (20 oz) crushed pineapple, very well drained
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (or freshly whipped cream)
Optional Toppings
- ½ cup shredded coconut
- ¼ cup chopped pecans or walnuts
Instructions
- Preheat oven
350°F (175°C). Grease a 9×13-inch pan. - Make crust
Mix flour and powdered sugar. Cut in butter until crumbly.
Press firmly into pan.
Bake 15–18 minutes until lightly golden. Cool completely. - Prepare pineapple
Drain pineapple extremely well—press with paper towels to remove moisture. - Make filling
Beat cream cheese and powdered sugar until smooth.
Fold in whipped topping, then gently fold in pineapple. - Assemble
Spread mixture over cooled crust.
Sprinkle coconut or nuts on top if using. - Chill
Refrigerate 2–3 hours until fully set. - Serve
Cut into bars and keep refrigerated.
Tips
- Draining the pineapple well is the key to firm bars.
- These taste even better the next day.
- Store covered in the fridge up to 4 days.
If you want, I can give you a no-bake version, a pineapple coconut cheesecake bar, or a smaller 8×8 batch.
