This no-bake Pineapple Fridge Tart is a creamy and refreshing dessert, perfect for warm days or when you want an easy treat without using the oven!

Ingredients

1 can (20 oz) crushed pineapple, drained (reserve ½ cup juice)
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 container (8 oz) whipped topping, thawed
7 oz graham crackers or digestive biscuits
½ cup shredded coconut (optional, for garnish)

Instructions

Step 1: Whisk pudding mix, cold milk, and reserved pineapple juice until thickened.

Step 2: Gently fold in crushed pineapple and whipped topping.

Step 3: Layer graham crackers in a 9×9-inch dish. Spread half the filling over crackers.

Step 4: Add another layer of crackers, then the remaining filling.

Step 5: Cover and refrigerate for 4 hours or overnight to soften crackers.

Step 6: Sprinkle shredded coconut or garnish with pineapple slices before serving.

Frequently Asked Questions (FAQs)

1. Can I use fresh pineapple?

Yes, but cook it lightly first to prevent the enzymes from affecting the pudding.

2. What can I substitute for graham crackers?

Vanilla wafers, shortbread cookies, or even ladyfingers work well.

3. How long can I store the tart?

Store in the fridge for up to 3 days in an airtight container.

4. Can I make it dairy-free?

Use plant-based whipped topping, milk, and pudding mix.

5. How do I prevent soggy layers?

Ensure crackers fully cover each layer and drain pineapple thoroughly.