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Hawaiian Cheesecake Salad

Hawaiian Cheesecake Salad

A rich, fluffy dessert salad combining a stabilized cream cheese dressing with sweet tropical fruits, marshmallows, and coconut.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese softened to room temperature
  • 3.4 oz instant cheesecake pudding mix dry powder only
  • 8 oz frozen whipped topping thawed
  • 20 oz canned pineapple chunks drained thoroughly
  • 15 oz canned mandarin oranges drained thoroughly
  • 2 large firm bananas sliced thick
  • 1 cup miniature marshmallows
  • 0.5 cup sweetened shredded coconut

Equipment

  • Large mixing bowl
  • Hand mixer
  • Colander

Method
 

  1. Drain the canned pineapple and mandarin oranges in a colander over the sink for 15 minutes, shaking gently to remove all excess syrup.
  2. Beat the softened cream cheese in a large mixing bowl using a hand mixer on medium speed until completely smooth and airy.
  3. Mix in the dry instant pudding powder until it is fully incorporated into the cream cheese.
  4. Fold the thawed whipped topping gently into the cream cheese mixture using a rubber spatula.
  5. Add the drained pineapple, mandarin oranges, marshmallows, and shredded coconut. Fold until everything is coated.
  6. Slice the bananas, fold them in last, and chill the bowl in the refrigerator for at least 1 hour before serving.

Notes

  • Do not use fresh pineapple, as its enzymes will break down the dairy and ruin the texture.
  • Ensure your cream cheese is completely soft before mixing to avoid a lumpy dressing.