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Hawaiian Cheesecake Salad

A delightful blend of fresh fruits and creamy cheesecake flavor perfect for a healthy snack or dessert.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Hawaiian, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Fruit Ingredients
  • 1 can crushed pineapple, drained
  • 1 cup strawberries, hulled and sliced
  • 1 kiwi, peeled and diced
  • 1 cup fresh raspberries
Creamy Ingredients
  • 1 cup cheesecake-flavored pudding mix
  • 2 cups whipped topping
  • 1/2 cup mini marshmallows (optional) For extra texture
Garnishes
  • Chopped nuts or coconut flakes For garnish, optional

Method
 

Preparation
  1. In a large bowl, combine the drained crushed pineapple, sliced strawberries, diced kiwi, and fresh raspberries.
  2. In another bowl, mix the cheesecake pudding mix with the whipped topping until well blended.
  3. Fold the prepared pudding mixture into the fruit until everything is evenly coated.
  4. If desired, stir in mini marshmallows for extra texture.
  5. Chill in the refrigerator for at least 30 minutes before serving.
  6. Garnish with chopped nuts or coconut flakes if desired.
  7. Serve chilled.

Notes

This salad stores well in an airtight container in the refrigerator for up to three days. It’s best enjoyed fresh within two days. Freezing is not recommended due to the whipped topping.