Layers of pineapple pudding and gingersnaps make a beautiful no-bake pie that sets up in the refrigerator in 8 hours or overnight. For the best texture, enjoy within 36 hours.
1 can (20 oz.) Del Monte® Deluxe Gold® Pineapple Slices
8 oz. cream cheese, softened at room temperature
1 cup plus 1 Tbsp. milk, divided
2 boxes (3.4 oz. each) instant vanilla pudding
1 box (11 to 14 oz.) gingersnap cookies (need about 35 cookies)
Berries, fresh mint leaves, toasted sliced almonds, toasted coconut
Drain pineapple well, reserving juice (about 3/4 cup). Set aside 3 slices for the garnish. Dice the remaining slices into 1/4-inch pieces; set aside.
Beat cream cheese and 1 Tbsp. milk with a whisk in a large mixing bowl until smooth and slightly fluffy. Add pudding mix, remaining 1 cup milk and reserved pineapple juice. Beat 1 to 2 minutes with a whisk until smooth and thickened. Fold in the diced pineapple.
Arrange 1 layer of cookies to cover the bottom of a 9.5-inch Pyrex® Deep Round Dish (about 12 cookies). Dollop 2 cups pudding over cookies and spread to smooth evenly. Line the sides of dish with cookies (about 12), standing on end. Then, add another layer of cookies over the top of the pudding (about 11 cookies). Dollop and smooth out remaining pudding over the cookies. The tips of the cookies lining the dish sides will not be covered by pudding, creating a nice, scalloped edge.
Arrange the 3 reserved pineapple slices on the center of the pudding. Cover dish with plastic wrap and refrigerate 8 hours or overnight. Before serving, garnish with berries or other toppings, as desired. Serve chilled.
VARIATION: To make Pineapple Vanilla Ice Box Pie, use vanilla wafers instead of gingersnaps. Wafers are smaller than gingersnaps, so about 55 cookies from a 16 oz. box will be needed.
NOTE: If Del Monte® Deluxe Gold® Pineapple Slices are not available, a 20 oz. can of regular Del Monte® Pineapple Slices may be used.