Hawaiian Cheesecake Salad

Ingredients

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 (20-ounce) can crushed pineapple, well drained
• 1 (20-ounce) can pineapple chunks, well drained
• 1 cup mini marshmallows
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

Optional Garnish

• Maraschino cherries
• Toasted coconut flakes
• Extra chopped pecans
• Fresh pineapple chunks

Instructions

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the powdered sugar and vanilla extract, then continue beating until fully combined.
3. In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
5. Fold in the drained crushed pineapple, pineapple chunks, mini marshmallows, shredded coconut, and chopped pecans. Mix gently until everything is evenly coated.
6. Cover the bowl and refrigerate for at least 2 hours, or overnight for the best flavor.
7. Stir gently before serving and garnish with toasted coconut, pecans, or maraschino cherries if desired.

Serving Suggestions

Serve chilled as:

• A summer dessert
• A holiday side dish
• A potluck favorite
• A barbecue or picnic treat

Tips

• Drain the pineapple thoroughly to keep the salad thick and creamy.
• Chill the mixing bowl and beaters before whipping the cream for the best results.
• Substitute whipped topping for the homemade whipped cream if you’re short on time.
• Add diced strawberries, mandarin oranges, or halved grapes for extra fruit flavor.
• Store covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8
Calories: Approximately 350 per serving