Ingredients
Scale
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping, thawed (like Cool Whip)
- 1 (20-ounce) can crushed pineapple, well drained
- 1 (15-ounce) can mandarin oranges, well drained
- 1/2 cup shredded coconut, lightly toasted
- 1/2 cup mini marshmallows (optional)
- 1/2 cup graham cracker crumbs (optional)
- Fresh mint leaves, for garnish (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
- Gently fold in the thawed whipped topping until no streaks remain. Be careful not to deflate the mixture.
- Carefully add the well-drained crushed pineapple and mandarin oranges to the cream cheese mixture. If using, fold in the mini marshmallows and graham cracker crumbs.
- Spoon the Hawaiian cheesecake salad into a large serving bowl or individual dessert cups.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld and the salad to set.
- Just before serving, sprinkle the top generously with the lightly toasted shredded coconut. Garnish with fresh mint leaves, if desired.
Notes
For an extra tropical twist, consider adding 1/4 cup chopped macadamia nuts or fresh mango cubes. Ensure pineapple and mandarin oranges are very well drained to prevent the salad from becoming watery. This salad is best enjoyed chilled, and can be made up to a day in advance. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert Salad
- Method: No-Bake, Chilling
- Cuisine: Tropical American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg