Last Updated on April 4, 2023 by Kimberly Stroh

Have you ever craved a dessert that’ll take you back to your favorite vacation? This Creamy No-Bake Tropical Pie does that for me every time! It’s a sweet dessert with a vanilla wafer crust and creamy filling that has strawberries and pineapple blended in. Customize the pie with your favorite tropical fruits, freeze it and serve as a refreshing summer delight.

No-bake desserts are my favorite during the summer months. Nobody wants to heat up the oven when it’s sweltering hot. I love this Tropical Pie because you can make it ahead of an occasion and just keep it in the freezer until you’re ready to enjoy.

It’s sweet, creamy and full of tropical fruit flavor. Pineapple and strawberries are the main fruits, but then you can customize the pie to your liking. Add coconut, kiwi or mango for even more of a tropical punch of flavor. Sometimes I’ll even use whatever the grocery store has on sale – the pie is slightly different every time and my family loves that!

Looking for even more great pie recipes? I love a great pie because they’re usually made in one bowl and don’t require much effort. Check out these other summer favorites:

• S’mores Pie
• 4-Ingredient Frozen Lemon Pie
• No-Bake Peanut Butter Pudding Pie

How To Make This No-Bake Tropical Pie

The two main kitchen tools you’ll need to make this pie are a food processor (to crush the vanilla wafers for the crust) and a 9-inch pie dish. It’s so easy to make and I love that there’s no baking required. That saves time and makes it such a great summer dessert.

When To Make This Pie

This pie is great during the warmer summer months. It’s a frozen pie, so I like to serve it at indoor events. It’s easy to transport if you’re bringing it as a dessert, but make sure it stays frozen until right before you’re ready to serve it. I also like to use fresh fruits that are in season.

How To Store Leftover Tropical Pie

Cover your pie with plastic wrap and add it back to the freezer. The pie will keep for up to 8 weeks in the freezer. Just cut individual slices to serve again. I like to keep the pie in the back of the freezer where temperature varies less. The pie definitely needs to stay frozen to keep it’s texture.

Recipe Substitutions

Use whatever fresh fruit you like! Kiwi, pineapple, strawberries, guava and coconut go well with this pie. A graham cracker crust is another option. Use a store-bought graham cracker crust to save time, if preferred. Lastly, if you’re a fan of cheesecake, throw in a few tablespoons of Jell-O Cheesecake Pudding Mix for a cheesecake flavor! It’s a little twist on the original recipe.

What You Need From The Grocery Store:

• Vanilla Wafers
• Unsalted Butter
• Cream Cheese
• Granulated Sugar
• Frozen Whipped Topping (Cool Whip)
• Crushed Pineapple Cans
• Strawberries
• Optional: Coconut Flakes, Kiwi, Guava, Additional Strawberries

Directions To Make This Creamy Tropical Pie

Crush 30 wafers in a food processor or blender. Transfer to a bowl or 9-inch pie dish and mix with butter until well blended. Press onto the bottom of a 9-inch pie plate.

Spread the remaining wafers around the edge of the pie plate.

Beat cream cheese and sugar together in a large bowl with a hand mixer until well blended. Gently stir in the whipped topping, pineapples and sliced strawberries.

Freeze for 4-6 hours prior to serving. Top with optional garnishes.