Description
A light-as-cloud cream cheese base folded into whipped topping, studded with crushed pineapple, cherries, and a buttery graham-cracker crust, creating a dessert-salad that’s perfect for gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups whipped topping (Cool Whip) or freshly whipped cream
- 1 (20 oz) can crushed pineapple, drained
- 1/2 cup maraschino cherries, halved
- 1 package (about 9–12 oz) graham crackers or vanilla wafers, crushed
- 6 tbsp unsalted butter, melted
- Optional: 1/2 cup shredded sweetened coconut or chopped macadamia nuts
- Optional: 1 tbsp lemon juice or pineapple juice
- Optional garnish: lemon zest, toasted coconut, extra cherries, or mint leaves
Instructions
- Prep your pans and ingredients.
- Crush your graham crackers or vanilla wafers in a zip-top bag or food processor.
- Combine the crushed crackers with melted butter until the mixture feels like wet sand.
- Press the mixture into the bottom of the pan and chill in the fridge for 10 minutes.
- Beat the cream cheese with powdered sugar and vanilla extract until smooth.
- Fold in the whipped topping until the mixture is light and airy.
- Add the crushed pineapple and halved maraschino cherries, fold gently.
- Spoon the filling over the crust and spread evenly.
- Chill the salad for at least 2–3 hours, preferably overnight.
- Before serving, garnish with toasted coconut, chopped macadamia nuts, or lemon zest.
Notes
If you want a firmer crust, bake it at 350°F for 8–10 minutes before adding the filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Hawaiian dessert, cheesecake salad, no-bake dessert, tropical salad, potluck recipe, creamy pineapple dish