graham cracker crumbs and extra pineapplefor garnish (optional)
In a food processor, pulse pineapple (2 cups) to chop finely. Remove and place in large bowl.
Add heavy cream (1 cup) and honey (1/4 cup) to food processor. Press on until the cream is whipped, about 30 seconds to 1 minute.
Add the softened cream cheese (8 oz.) to the whipped cream, turn on until fully mixed in.
Stir the whipped cream/cream cheese mixture into the pineapple in the large bowl.
Cover and refrigerate for at least two hours, preferably overnight.
Serve cold garnished with graham cracker crumbs and fresh pineapple, if desired.
Use canned pineapple: You can also use canned crushed pineapple and the juices- skip the first step and just do the whipped cream and cream cheese in the food processor, then mix into the crushed pineapple.
If you don’t have a food processor, you can chop the pineapple very finely and beat the cream/honey/cream cheese with a hand mixer.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.