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Pineapple Cloud Pie

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“A co-worker brought this in for myself and my wife to try. I was apprehensive at first (I don't usually like pies) but was completely won over on my first bite! I came home from work and started searching RZ for the recipe. To my surprise, no one had sent it in. I ended up finding similar ones on the site, but none that used the Rice Krispies as the crust. Personally, I think this made the pie better (and was why I loved it). I finally found the recipe on and knew I had to submit it first thing! I have left the directions alone but substituted the brand names of the products my co-workers used (since I KNOW how AMAZING this is). I hope you enjoy this as much as I do! (For the original recipe as it appears on, follow this link:”
3hrs 20mins
1 Pie

Ingredients Nutrition


  1. Set all of your ingredients out where you can get at them. Make sure they are all at room temperature. This is VERY important for the Cool Whip® and the Karo® Corn Syrup.
  2. Combine Rice Krispies®, Brown Sugar, and Karo® Corn Syrup. Mix well.
  3. Press mixture evenly and firmly into the bottom and on to the sides of a 10-inch pan coated with Pam® Cooking Spray. Chill in refrigerator.
  4. In large mixing bowl, beat Philadelphia® Cream Cheese and Domino® Powdered Sugar until smooth.
  5. Stir Dole® Crushed Pineapple into the Cream Cheese and Sugar mixture.
  6. Fold Cool Whip® Whipped Topping (again, make sure it has thawed COMPLETELY) into the Cream Cheese, Sugar, and Pineapple mixture.
  7. Pour mixture into chilled crust.
  8. Freeze about 3 hours or until firm.
  9. Remove from freezer 10 minutes before serving.
  10. (OPTIONAL) Serve garnished with maraschino cherries.

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