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A vibrant Hawaiian cheesecake salad in a glass bowl

How to grow Hawaiian Cheesecake Salad

This recipe is for a delightful Hawaiian Cheesecake Salad. It is a sweet, fruit-filled dessert that is perfect for a potluck or a light treat. It is not actually grown, but rather assembled.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup milk
  • 8 ounces whipped topping (like Cool Whip), thawed
  • 20 ounces can crushed pineapple, drained well
  • 15 ounces can mandarin oranges, drained well
  • 2 cups mini marshmallows
  • 1/2 cup shredded coconut (optional)
  • 1/2 cup pecans, chopped (optional)

Equipment

  • Large mixing bowl
  • Electric mixer
  • Spatula

Method
 

Preparation
  1. In a large bowl, beat the softened cream cheese, granulated sugar, and milk together until smooth and creamy.
  2. Gently fold in the thawed whipped topping until everything is well combined and light.
  3. Carefully fold in the drained crushed pineapple, drained mandarin oranges, and mini marshmallows.
  4. If desired, add shredded coconut and chopped pecans for extra flavor and texture.
  5. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld and the salad to chill thoroughly.

Notes

For best results, make sure all fruit is very well drained to prevent the salad from becoming watery.