Hawaiian Cheesecake Salad

🛒 Ingredients

• 1 (8 oz) package cream cheese, softened
• 1 (3.4 oz) box instant cheesecake or vanilla pudding mix (dry)
• 1 cup heavy whipping cream (or whipped topping)
• 1 (20 oz) can pineapple chunks, drained
• 1 (11 oz) can mandarin oranges, drained
• 1 cup strawberries, hulled and sliced
• 1 banana, sliced (optional)
• 1½ cups mini marshmallows (optional for extra fluff)
• 1–2 tablespoons powdered sugar (to taste)
• Shredded coconut or chopped macadamia nuts for garnish (optional)

👩‍🍳 Instructions

1. Make the creamy base:
   In a large bowl, beat the softened cream cheese until smooth. Add the dry pudding mix and powdered sugar, then slowly mix in the heavy cream until well blended and fluffy.
2. Add the fruit:
   Gently fold in the pineapple, mandarin oranges, strawberries, and banana (if using). If using mini marshmallows, add them now too.
3. Chill and serve:
   Refrigerate for at least 30 minutes before serving to let the flavors meld. Just before serving, top with shredded coconut or chopped nuts for extra tropical flair.

✅ Tips & Variations

• Use Cool Whip instead of heavy cream for an even quicker version.
• Swap fruits based on what you have: mango, kiwi, or blueberries work great.
• Make it lighter by using low-fat cream cheese and light whipped topping.
• Serve chilled in individual cups for a cute, party-ready presentation.

🍽 Perfect For

• Summer BBQs and picnics
• Potluck parties and holidays
• Easy weeknight desserts
• Kids’ birthday parties (they’ll love the marshmallows!)

Final Thoughts

Hawaiian Cheesecake Salad is a tropical treat that brings sunshine to your table any time of year. Creamy, fruity, and irresistibly fun to eat, it’s a dessert (or sweet side dish) that pleases kids and adults alike. It’s also the kind of recipe that feels indulgent but is incredibly simple to throw together—just the way summer cooking should be.

Would you like a printable recipe card or a variation for a keto/low-carb version?