Description
A delightful dessert salad featuring a creamy, tangy cheesecake base folded with tropical fruits, marshmallows, and toasted coconut. Topped with crunchy graham crackers, it’s a perfect blend of rich and refreshing.
Ingredients
- 2 (8 oz) packages full-fat cream cheese, softened
- 1/2 cup granulated sugar (or to taste)
- 1 teaspoon vanilla extract
- 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed
- 1 (20 oz) can crushed pineapple, thoroughly drained
- 2 (15 oz) cans mandarin oranges, thoroughly drained
- 1 (15 oz) can fruit cocktail, thoroughly drained
- 1 cup mini marshmallows
- 1 cup shredded sweetened coconut flakes, lightly toasted
- 8–10 graham crackers, crushed (about 1.5 cups crumbs)
Instructions
- Step 1: Prep Your Base. In a large mixing bowl, beat the softened full-fat cream cheese with an electric mixer until it’s completely smooth and creamy. Add the granulated sugar and vanilla extract, continuing to beat until well combined and fluffy.
- Step 2: Fold in the Whipped Topping. Gently fold in the thawed whipped topping into the cream cheese mixture using a spatula until just combined. Be careful not to overmix, as this can deflate the whipped topping.
- Step 3: Add Drained Fruits. Carefully fold in the thoroughly drained crushed pineapple, mandarin oranges, and fruit cocktail. Ensure they are very well-drained to prevent the salad from becoming watery.
- Step 4: Incorporate Marshmallows and Coconut. Add the mini marshmallows and about 3/4 of the toasted coconut flakes to the mixture. Gently fold until they are evenly distributed. Reserve the remaining coconut.
- Step 5: Chill and Top. Transfer the salad to a large serving bowl. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, for flavors to meld and consistency to set. Just before serving, sprinkle the top with the reserved toasted coconut and the graham cracker crumbles. Serve chilled and enjoy!
- Prep Time: 20 mins
- Cook Time: 0 mins