Hawaiian Cheesecake Fluff Dessert Salad


1 (8 oz) package cream cheese, softened 1 (8 oz) can crushed pineapple, drained 1 (20 oz) can pineapple tidbits, drained 1 (3.4 oz) package instant vanilla pudding mix


1 cup miniature marshmallows 1 cup shredded sweetened coconut 1 cup chopped pecans or macadamia nuts (optional) 1 1/2 cups whipped topping (such as Cool Whip)


In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Stir in the drained crushed pineapple and pineapple tidbits until well combined. Add the instant vanilla pudding mix to the bowl and stir until the mixture is smooth and creamy.

Gently fold in the miniature marshmallows, shredded coconut, and chopped nuts (if using) until evenly distributed throughout the mixture.

Next, fold in the whipped topping until all ingredients are well combined and the mixture is fluffy.

Cover the bowl with plastic wrap and refrigerate the Hawaiian Cheesecake Fluff Dessert Salad for at least 1 hour before serving. Chilling allows the flavors to meld together and the salad to set.

Before serving, garnish the dessert salad with additional shredded coconut or chopped nuts if desired. Transfer to a serving dish and enjoy this tropical delight!