Cream Cheese Crumb Dessert with Vanilla Pudding and Pineapple
A rich layered dessert featuring a buttery crumb crust topped with a luscious cream cheese and vanilla pudding mixture, finished with golden crumbs. The combination of cream cheese, Greek yogurt, and sour cream creates an incredibly smooth and tangy filling, while optional crushed pineapple adds a tropical twist. This make-ahead dessert is perfect for potlucks, family gatherings, or when you need to feed a crowd. The contrast between the crispy crumb layers and creamy filling makes every bite satisfying, and chilling overnight allows the flavors to meld beautifully.
Ingredients
- 2 cups all-purpose flouralmond flour1:1gluten-freegluten-free
Use blanched almond flour for best texture
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup sugar
- 15 tablespoons unsalted butter
- 4 large egg yolks
- 2 cups whipping cream
- 1 cup sugar
- 1 package French vanilla flavored instant pudding, 3 oz
- ¾ cup sour cream
- 1 block cream cheese, 8 oz, softened
- 1 cup Greek yogurt
- 1 can crushed pineapple, 20 oz, very well drained and patted dry(optional)fresh berries1 cupseasonal
Use strawberries, blueberries, or raspberries
Instructions
- 1
Preheat oven to 350 degrees F and grease a 9x13 inch glass dish
- 2
Pulse flour, baking powder, salt and sugar in food processor to mix
- 3
Add butter chunks and pulse until crumbly
- 4
Add egg yolks and pulse until blended
- 5
Press half the mixture into prepared dish for crust
- 6
Spread remaining crumbs on rimmed baking sheet
- 7
Bake crust and crumbs for 20 minutes or until golden
- 8
Let cool then break up crumbs from baking sheet
- 9
Beat cream until stiff peaks form and set aside
- 10
Beat sugar, pudding mix, sour cream, cream cheese and yogurt until well blended
- 11
Fold in whipped cream and pineapple if using
- 12
Spread creamy mixture over baked crust
- 13
Sprinkle crumbs over top
- 14
Cover and chill for 4 to 6 hours or overnight
Tips
Shield crumbs with foil if they brown too quickly during baking to prevent burning
Drain pineapple thoroughly and pat dry with paper towels to prevent watery filling
Chill overnight for best texture and flavor development
Good to Know
Refrigerate covered for up to 4 days
Can be made 1-2 days ahead, best after overnight chilling
Cut into squares and serve chilled directly from refrigerator
Common Mistakes
Drain pineapple thoroughly to avoid watery filling
Don't overbeat cream cheese mixture to prevent curdling
Shield crumbs with foil if browning too quickly
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
Use strawberries, blueberries, or raspberries
FAQ
Can I make this without pineapple?
Yes, simply omit the pineapple for a classic cream cheese crumb dessert. The recipe works perfectly without it.
What if I don't have a food processor?
Cut cold butter into flour mixture with pastry cutter or forks until crumbly, then mix in egg yolks by hand.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 4 days. The texture stays best within the first 2-3 days.