Description

Hawaiian Cheesecake Salad is a refreshing and creamy fruit salad combining a luscious cheesecake-flavored dressing with a medley of fresh and canned tropical fruits. This no-cook, quick-to-prepare dish is perfect as a dessert or a sweet side, blending cream cheese, instant cheesecake pudding, and pineapple juice with strawberries, grapes, mandarin oranges, pineapple chunks, kiwis, and banana for a delightful tropical flavor.

Ingredients

Scale

Cheesecake Dressing

8 ounce package cream cheese (softened to room temperature)
3.4 ounce package instant cheesecake pudding mix (or vanilla pudding mix)
1 cup pineapple juice (from the can of pineapple)

Fruit Salad

1 pound strawberries (sliced)
1 cup green or red grapes (halved)
15 ounce can mandarin oranges (drained)
20 ounce can pineapple chunks (drained)
3 kiwis (peeled and sliced)
1 banana (sliced)

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Instructions

Whip Cream Cheese: In a mixing bowl, use an electric mixer to whip the softened cream cheese until it becomes light and fluffy, ensuring a smooth base for the dressing.
Add Pudding Mix and Pineapple Juice: Incorporate the instant cheesecake pudding mix and pineapple juice into the whipped cream cheese. Beat the mixture until it is smooth and well combined, creating a creamy cheesecake-flavored dressing.
Prepare Fruit Salad: In a large bowl, combine the sliced strawberries, halved grapes, drained mandarin oranges, drained pineapple chunks, peeled and sliced kiwis, and sliced banana to form a colorful tropical fruit mixture.
Combine Dressing and Fruit: Gently fold the cream cheese pudding mixture into the bowl with the fruit, tossing carefully to evenly coat all the fruit pieces without breaking them.
Serve: Serve the Hawaiian Cheesecake Salad immediately for the freshest texture and flavor, or refrigerate briefly if desired before serving.

Notes

For best results, ensure the cream cheese is softened to room temperature before whipping to avoid lumps.
You can substitute instant vanilla pudding mix if cheesecake pudding mix is unavailable.
Fresh fruits can be substituted or added according to preference, such as mango or blueberries.
This salad is best served fresh as the banana may brown if left too long.
Refrigerate leftovers promptly and consume within 1-2 days for optimal freshness.