Description
A delightful and creamy Pineapple Coconut Cheesecake Fluff Salad that combines tropical flavors for a refreshing dessert.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 package (3.4 ounces) instant cheesecake pudding mix
- 1 can (20 ounces) crushed pineapple, well drained
- 1 container (8 ounces) whipped topping, thawed
- 1 cup sweetened shredded coconut
- 1 cup mini marshmallows
- ½ cup sour cream
- ½ teaspoon vanilla extract
- ¼ cup chopped pecans or macadamia nuts, optional
- Extra pineapple chunks and toasted coconut, for garnish
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, with no lumps remaining.
- Sprinkle in the instant cheesecake pudding mix. Add the sour cream and vanilla extract, then beat until fully combined.
- Fold the well-drained crushed pineapple into the cream cheese mixture, ensuring it is thoroughly drained.
- Gently fold in the whipped topping, shredded coconut, and mini marshmallows until evenly distributed.
- Stir in the chopped pecans or macadamia nuts if desired for a little crunch.
- Cover the bowl and refrigerate for at least 1–2 hours to allow the flavors to blend and the mixture to thicken.
- Before serving, sprinkle with extra shredded or toasted coconut and add a few pineapple pieces on top.
Notes
- Drain the pineapple well to avoid a watery salad.
- Use softened cream cheese for a smooth texture.
- Fold gently to maintain fluffiness.
- Lightly toast coconut for extra flavor.
- Add mandarin oranges, chopped pecans, or maraschino cherries for a twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing and Chilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg