Some desserts are more than just a treat—they’re a moment of pure joy! Dreamy Delight Cold Cake is exactly that. This no-bake, creamy, and refreshing dessert is the perfect balance of tropical flavors, nutty crunch, and velvety smoothness.
Traditionally known as Million-Dollar Pie, this classic icebox dessert has been around since the 1940s. Over time, taste preferences have evolved, and so has this recipe! Toasting the coconut and pecans brings out deep, rich flavors, while cream cheese and fresh lemon juice balance the sweetness. The result? A perfectly creamy, dreamy dessert that’s light yet indulgent.
Since I made this in a crescent-shaped silicone mold for Ramadan, I can confidently say—it’s a beautiful centerpiece for Eid as well! I ordered my mold from Temu, and while it was fun to use, unmolding was tricky, so be very careful! Decorate it after unmolding for the best results (I learned the hard way! 😉)
Why You’ll Love This Cold Cake
✔ No-Bake & Effortless – A perfect make-ahead dessert for Ramadan or Eid.
✔ Creamy & Tropical – The combo of pineapple, coconut, and cream cheese is heavenly.
✔ Make It Your Own – Use all crushed pineapple or a mix with chunks for extra texture.
✔ Gorgeous Presentation – The crescent shape makes it a unique and festive treat.
Instagram Reel:
Ingredients
For the Crust
½ cup (1 stick) unsalted butter, melted
⅓ cup (66 g) granulated sugar
¼ teaspoon salt
For the Filling
1 ½ cups sweetened coconut flakes
1 cup chopped raw pecans
4 oz. cream cheese
1 (14-oz.) can sweetened condensed milk
¼ cup fresh lemon juice
1 (20-oz.) can crushed pineapple, drained (Make sure to squeeze out all the juice, or it will mess up the filling!) For added texture, you can mix ½ can crushed pineapple & ½ can pineapple chunks, or use just one kind—both work great!
1 (8-oz.) container Cool Whip for mixing in
Directions
1. Prepare the Crust
Grease a 9" deep pie dish, 9x13 baking dish, or a crescent-shaped silicone mold (like I used).
In a large bowl, mix graham cracker crumbs, melted butter, granulated sugar, and salt until it resembles wet sand.
Press the mixture firmly into the bottom and up the sides of your prepared dish.
For a crescent mold, be extra careful to press the crumbs into every nook and cranny!
Refrigerate to set while preparing the filling
2. Toast the Coconut & Pecans (Optional but Highly Recommended!)
Preheat oven to 350°F (175°C).
Spread the coconut flakes and chopped pecans evenly on a baking sheet.
Bake for 15 to 20 minutes, tossing halfway through, until lightly toasted.
Let cool for about 15 minutes. (Toasting enhances the flavor so much, but you can skip this step if needed.)
3. Prepare the Filling
In a large bowl, beat the cream cheese with a handheld mixer until smooth.
Add the sweetened condensed milk, lemon juice, and salt, and mix until well combined.
Stir in the drained & well-squeezed crushed pineapple and all but ½ cup of the toasted coconut and pecans.
Gently fold in one container of Cool Whip until evenly combined.
4. Assemble the Cake
Pour the creamy filling into the chilled crust and smooth the top.
If using a crescent mold, be extra careful while filling it in evenly.
Refrigerate for at least 4 hours or overnight.
If using a crescent mold, unmold carefully after chilling, then decorate. (Trust me—decorate AFTER unmolding!)
5. Decorate & Serve
Instead of spreading an extra layer of Cool Whip, I piped swirls using a star tip for a more elegant look.
Sprinkle the reserved toasted coconut and pecans on top.
Garnish with maraschino cherries for a festive touch!
This Dreamy Delight Cold Cake is more than just a dessert—it’s a celebration in every bite! Whether you’re making it for Eid, Ramadan, or any special occasion, this creamy, tropical delight will be the highlight of your table.
Try it, and let me know how yours turns out!
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