Ingredients
Scale
- 8 oz cream cheese, softened
- 8 oz whipped topping, thawed
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, halved
- 1 cup pineapple chunks
- 2 kiwi, peeled and sliced
- 1 cup raspberries
- 1/2 cup shredded sweetened coconut, toasted
- Optional: banana slices, blueberries, mango chunks
Instructions
- Beat the softened cream cheese until light and fluffy.
- Add powdered sugar and vanilla extract; mix until smooth.
- Fold in the thawed whipped topping gently.
- Rinse and dry all fruits thoroughly.
- Slice strawberries, kiwi, and pineapple into bite-sized pieces.
- Gently fold the fruit into the cheesecake mixture until evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Sprinkle toasted coconut flakes on top before serving.
Notes
- Use chilled cream cheese and whipped topping for best texture.
- Always dry fruit thoroughly to avoid a runny salad.
- Add bananas just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Hawaiian
- Diet: Vegetarian