Description
A tropical, no-bake dessert salad that combines a creamy cheesecake-flavored base with fresh pineapple, mandarin oranges, strawberries, grapes, bananas, and mini marshmallows for a refreshing and indulgent treat.
Ingredients
Scale
Cheesecake Base
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 container (8 ounces) whipped topping (such as Cool Whip), thawed
Fruit and Mix-ins
- 1 can (20 ounces) pineapple chunks, drained
- 1 can (15 ounces) mandarin oranges, drained
- 1 1/2 cups sliced strawberries
- 1 cup seedless grapes, halved
- 2 bananas, sliced
- 1 1/2 cups mini marshmallows
- 1 tablespoon lemon juice (to prevent browning of bananas)
Instructions
- Prepare Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy, ensuring no lumps remain. Then gently fold in the whipped topping until everything is fully combined and fluffy, creating a light cheesecake-flavored base.
- Prevent Banana Browning: In a separate small bowl, toss the sliced bananas with lemon juice. This step helps to keep the bananas from turning brown and maintains the fresh look of the salad.
- Combine Fruit and Marshmallows: Carefully fold the drained pineapple chunks, mandarin oranges, sliced strawberries, halved grapes, lemon-treated banana slices, and mini marshmallows into the cheesecake mixture. Mix gently just until combined to avoid crushing or bruising the fruit.
- Chill Salad: Cover the salad and place it in the refrigerator for at least 30 minutes. Chilling melds the flavors together and improves the texture for serving.
Notes
- Add shredded coconut or chopped nuts to the salad for extra texture and flavor.
- Best served the same day for freshness.
- If preparing in advance, wait to add the bananas until just before serving to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Salad
- Method: No-Cook
- Cuisine: American, Hawaiian-Inspired
