Description
A delightful tropical salad that combines the flavors of cheesecake with fresh fruits and coconut.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip)
- 1 can (20 ounces) crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup mini marshmallows
- 1 cup chopped pecans or walnuts (optional)
- 1 cup diced fresh strawberries (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Add the drained crushed pineapple, shredded coconut, mini marshmallows, and nuts (if using) to the cream cheese mixture. Stir until everything is evenly coated.
- If using strawberries, gently fold them in at this stage.
- Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld.
- Serve chilled, garnished with additional coconut or strawberries if desired.
Notes
- For a lighter version, use low-fat cream cheese and whipped topping.
- Add a splash of coconut extract for an extra tropical flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Hawaiian Cheesecake Salad, Tropical Salad, Cheesecake Salad