Description
This Hawaiian Cheesecake Salad is a creamy, tropical dessert salad combining the light tang of vanilla Greek yogurt, the smooth sweetness of Cool Whip and condensed milk, and a burst of tropical flavor from fresh mangoes, pineapple, and strawberries. With the addition of cheesecake pudding mix, it mimics the luscious taste of cheesecake in a refreshing, fruity salad that is perfect for potlucks, summer gatherings, or a delightful treat anytime.
Ingredients
Dairy Base
- 1 8oz tub Cool Whip
- 1 cup vanilla Greek Yogurt
- 1/2 cup sweetened condensed milk
- 1 (3.4 oz) box cheesecake pudding mix
Fruit
- 2 mangoes, peeled and cubed
- 1 pineapple, peeled and cubed
- 1/2 lb strawberries, sliced
Instructions
- Prepare the Creamy Mixture: In a large mixing bowl, combine the vanilla Greek yogurt, Cool Whip, sweetened condensed milk, and cheesecake pudding mix. Stir well until the pudding powder is fully dissolved and the mixture is smooth with no grainy texture.
- Add the Fruit: Gently fold in the prepared cubed mangoes, pineapple, and sliced strawberries into the creamy mixture. Mix carefully to ensure the fruit is evenly distributed without breaking apart the pieces.
- Serve or Chill: Serve the salad immediately for a fresh taste, or cover and refrigerate it until you're ready to serve. Chilling will enhance the flavors and set the pudding slightly, making the salad even more refreshing.
Notes
- Ensure the pudding mix is fully dissolved to avoid grainy texture.
- You can substitute other tropical fruits like papaya or kiwi if desired.
- This salad is best served chilled but can be enjoyed right after mixing.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Salad
- Method: No-Cook
- Cuisine: American