Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium mixing bowl, whip the softened cream cheese until smooth and fluffy, about 2-3 minutes.
- Gradually add in the instant cheesecake-flavored pudding mix while mixing at low speed for another 1-2 minutes.
- Slowly pour in the French vanilla creamer, mixing on medium speed until velvety smooth, about 2-3 minutes.
- In a large mixing bowl, combine the drained pineapple chunks, halved maraschino cherries, mini marshmallows, sweetened flaked coconut, and chopped pecans.
- Pour the cheesecake filling over the fruit mixture and gently fold until evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Stir the salad gently once more and serve in bowls, optionally topped with toasted coconut or extra cherries.
Nutrition
Notes
For the best flavor, chill the salad for at least 2-4 hours before serving. Drain all canned fruits well to prevent excess liquid.
