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No-Bake Pineapple Tart


  • 2 cans (20 oz) of DOLE® Pineapple Chunks
  • 12 ladyfinger cookies
  • 500 cc of heavy whipping cream
  • 500 cc of Greek yogurt
  • 3/4 cup of powdered sugar
  • 6 tbsp. of unflavored gelatin
  • 2 tbsp. of couverture chocolate


  1. Drain the juice from one of the DOLE® Pineapple Chunks cans.
  2. Lay the ladyfinger cookies covering the bottom of a dismountable baking pan, and soak with the juice that came in the DOLE® Pineapple Chunks can. Set aside.
  3. Save 3 tablespoons of DOLE® pineapple chunks for the final decoration. Crush the rest well.
  4. Heat the rest of the juice in a pan. When it starts boiling, remove from the heat and add the gelatin, mix and dissolve very well.
  5. Whip the cream until achieving a thick and fluffy consistency, add the sugar, then add the crushed pineapple, yogurt and pineapple juice with the gelatin. Mix well.
  6. Place this mixture over the base of the cookies and bring to the refrigerator for a couple of hours.
  7. Garnish with DOLE® pineapple chunks, and chocolate shavings.