No-Bake Pineapple Orange Swirl (Printable Version)
# What You'll Need:
→ Base
01 -
2 cups graham cracker crumbs
02 -
120 grams unsalted butter, melted
→ Filling
03 -
450 grams cream cheese, softened
04 -
130 grams powdered sugar
05 -
1 teaspoon vanilla extract
06 -
2 cups whipped topping
→ Fruit Swirl
07 -
250 grams crushed pineapple, well-drained
08 -
120 millilitres frozen orange juice concentrate, thawed
# Step-by-Step Directions:
01 -
In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press evenly into the bottom of a 23-centimetre springform pan and smooth with the back of a spoon. Refrigerate while preparing the filling.
02 -
In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated and the mixture is light. Divide the filling equally between two bowls.
03 -
Stir the crushed pineapple thoroughly into one portion of the filling. Blend the thawed orange juice concentrate into the other portion. Ensure both mixtures are smooth, taking care not to overmix.
04 -
Spoon alternating dollops of the pineapple and orange mixtures over the prepared crust. With a butter knife, gently swirl the mixtures together to create a marbled pattern, being careful not to overwork the swirls.
05 -
Cover the pan and chill in the refrigerator for at least 6 hours or preferably overnight until fully set. Slice and serve chilled.
# Helpful Notes:
01 -
For optimal texture, ensure pineapple is thoroughly drained to prevent excess liquid from affecting the set of the filling.