Description
A tropical cheesecake salad that combines creamy textures with fresh fruits for a refreshing dessert experience.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup whipped topping
- 1/2 cup powdered sugar
- 1 can (15 oz) crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup fresh fruit (strawberries, kiwis, or mangoes)
- 1/4 cup chopped walnuts or macadamia nuts (optional)
Instructions
- Beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1-2 minutes.
- Gradually add the powdered sugar, mixing until well combined and creamy.
- Fold in the whipped topping using a spatula, preserving the airy texture.
- Stir in the drained crushed pineapple and shredded coconut until evenly distributed.
- Folding in the chopped fresh fruit, keeping vibrant colors intact.
- If using nuts, gently fold them into the mixture now.
- Cover the bowl and chill in the refrigerator for at least 60 minutes.
- Serve in bowls and garnish with additional fruit or coconut if desired.
Notes
Great for potlucks and gatherings; can be prepped a day in advance for better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 19g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg