Hawaiian Cheesecake Salad
A delightful no-bake dessert that blends creamy and fruity flavors, perfect for summer gatherings.
Ingredients
For the Base
- 8 oz cream cheese, softened Can use low-fat for a lighter option.
- 1 cup powdered sugar Can substitute with stevia or sugar substitute.
- 1 cup whipped topping Use a dairy-free version for a vegan-friendly option.
For the Salad
- 1 can crushed pineapple, drained Make sure to drain well.
- 2 bananas, sliced Add just before serving to prevent browning.
- 1 cup shredded coconut
- 1 cup maraschino cherries, halved
- 1 cup mini marshmallows
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Gently fold the whipped topping into the cream cheese mixture until combined.
- Add the crushed pineapple, banana slices, shredded coconut, halved maraschino cherries, and mini marshmallows to the mixture. Gently stir until all ingredients are well combined.
- Cover the bowl and place it in the refrigerator for at least 1 hour before serving.
- Once chilled, serve the salad in bowls or a large serving dish. Enjoy it topped with extra whipped cream, fruit slices, or additional coconut if desired.
Notes
For extra crunch, consider adding chopped nuts like macadamia or walnuts. Make sure to chill for better flavor integration.