Ingredients
Vanilla Wafer Crust
- 2 1/2 cups finely crushed vanilla wafers
- 1/2 cup (113 g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/8 teaspoon fine salt
- 1 tablespoon additional melted butter, only if needed
Orange Cream Cheesecake Layer
- 16 oz (454 g) full-fat block cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2 tablespoons finely grated fresh orange zest
- 1/3 cup (80 ml) fresh orange juice
- 1 teaspoon vanilla extract
- 8 oz (226 g) whipped topping, thawed in the refrigerator
Pineapple Cream Layer
- 2 boxes (3.4 oz/96 g each) instant vanilla pudding mix
- 3 cups (710 ml) cold whole milk
- 1 cup crushed canned pineapple, very well drained
- 1/2 cup (120 g) full-fat sour cream
Topping and Decoration
- 8 oz (226 g) whipped topping, thawed
- Orange segments, for garnish
- Pineapple tidbits, thoroughly drained and blotted dry
- Toasted coconut flakes
- White chocolate curls
- Candied orange peel, optional
- Fresh mint leaves, optional
Instructions
- Prepare the crust. Combine the finely crushed vanilla wafers, granulated sugar, and salt in a bowl. Pour in 1/2 cup melted butter and stir until all the crumbs are evenly moistened.
- Check the crust texture. Squeeze a small amount between your fingers. It should hold together. If the crumbs remain unusually dry and loose, mix in up to 1 additional tablespoon of melted butter.
- Press and chill. Transfer the crumb mixture to a 9×13-inch baking dish. Press it very firmly and evenly over the bottom using a flat-bottomed measuring cup. Refrigerate for 20 minutes.
- Prepare the cream cheese. Place the softened cream cheese in a large bowl. Beat with an electric mixer until completely smooth, about 1–2 minutes. Scrape down the bowl.
- Make the orange filling. Gradually beat in the powdered sugar. Add the orange zest and vanilla. Add the orange juice gradually on low speed until smooth.
- Fold in the whipped topping. Gently fold 8 oz whipped topping into the orange mixture with a spatula until evenly combined and fluffy.
- Add the orange layer. Spoon small portions of the orange filling across the chilled crust. Gently spread into an even layer without disturbing the crumbs. Refrigerate while preparing the next layer.
- Make the pudding. Add 3 cups cold whole milk to a clean bowl. Add both boxes of instant vanilla pudding mix and whisk for about 2 minutes, or until noticeably thick. Allow it to stand for several minutes.
- Finish the pineapple filling. Fold the sour cream into the pudding until smooth. Gently fold in the thoroughly drained crushed pineapple.
- Add the pineapple layer. Distribute spoonfuls of pineapple filling over the chilled orange layer. Spread gently into an even layer.
- Add the topping. Spoon the remaining 8 oz whipped topping over the pineapple layer and gently spread it to the edges.
- Chill. Cover the baking dish without allowing the covering to touch the topping. Refrigerate for at least 6 hours. For cleaner slices, refrigerate overnight.
- Decorate. Shortly before serving, garnish with well-drained orange pieces, blotted pineapple tidbits, completely cooled toasted coconut, white chocolate curls, candied orange peel, and optional mint.
- Slice and serve. Cut the chilled dessert with a sharp knife. Wipe the knife clean between cuts for more defined layers. Serve cold.
Notes
Drain the pineapple thoroughly. Excess pineapple juice can make the pudding layer loose and can eventually soften the crust.
Use instant pudding. Do not substitute cook-and-serve pudding without reformulating the recipe.
Use cold milk. The 3 cups of milk are for both pudding packages combined. Do not separately follow the milk quantities printed on the pudding boxes.
Use block cream cheese. Full-fat block cream cheese gives the orange layer better structure than spreadable cream cheese.
Add orange juice gradually. This helps keep the cream cheese filling smooth.
Do not skip the chill. Six hours is the minimum recommended chilling period. Overnight is preferable for neat squares.
Blot decorative fruit. Wet pineapple or orange pieces can release liquid over the whipped topping.
Cool toasted coconut completely before putting it on the dessert.
Crust test: If the crumbs hold together when squeezed, do not add the optional tablespoon of butter.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American