Hawaiian Cheesecake Salad
Ingredients
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 8 oz Cool Whip or whipped topping thawed
- 1 can 20 oz crushed pineapple, well drained
- 1 can 11 oz mandarin oranges, drained
- 2 cups mini marshmallows
- 1 cup shredded coconut
- 1 cup fresh strawberries chopped (optional)
- ½ cup chopped pecans or walnuts optional
Instructions
- Soften cream cheese at room temperature for 30 minutes.
- Drain pineapple very well. Press in strainer to remove liquid.
- Drain mandarin oranges. Pat with paper towels.
- Beat cream cheese for 1 to 2 minutes until smooth.
- Add powdered sugar. Beat until combined.
- Fold in Cool Whip with spatula until smooth.
- Add pineapple, oranges, marshmallows, and coconut. Fold gently.
- Add strawberries and nuts if using.
- Transfer to serving bowl. Cover with plastic wrap.
- Refrigerate at least 1 hour.
- Stir before serving. Serve cold.
Notes
- Drain fruit very well — excess liquid makes it watery
- Use room temperature cream cheese for smooth mixing
- Fold gently to keep whipped topping fluffy
- Chill at least 1 hour before serving
- Best made the night before
- Keeps in fridge for 2 to 3 days
- Add strawberries right before serving if making ahead
- Adjust sweetness by adding more or less powdered sugar
- Use homemade whipped cream instead of Cool Whip if preferred