Description
This creamy fruit salad is made by folding together a creamy base of instant cheesecake pudding mix and sour cream with a fruity mixture of pineapple tidbits, fruit cocktail, and mini marshmallows. With its fluffy texture and refreshing citrus sweetness, each bite is a perfect blend of cheesecake flavors and fruitiness, topped with sweetened coconut for an extra touch.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup whipped topping
- 1 package (3.4 ounces) instant cheesecake pudding mix
- 1 cup sour cream
- 1 can (8 ounces) crushed pineapple, drained
- 1 can (15 ounces) mandarin oranges, drained
- 1 fresh kiwi, peeled and sliced
- 1 cup fresh strawberries, topped and halved
- 1 cup fruit cocktail, drained
- 1 cup mini marshmallows (optional)
- 1/2 cup sweetened shredded coconut
- 1/4 cup powdered sugar
- Maraschino cherries for garnish (optional)
Instructions
- In a mixing bowl, combine the softened cream cheese and powdered sugar. Blend until smooth.
- Add the instant cheesecake pudding mix and sour cream to the bowl. Stir until well combined.
- Gently fold in the whipped topping until creamy and fluffy.
- Add the drained fruit: crushed pineapple, mandarin oranges, fruit cocktail, and mini marshmallows into the mixture. Carefully fold the ingredients together until evenly combined.
- Add the fresh fruit: strawberries and kiwi. Carefully fold the ingredients together until evenly combined.
- Sprinkle the sweetened shredded coconut on top and fold it in gently.
- Cover the bowl and refrigerate for at least 2 hours or until well chilled.
- Serve in individual bowls or a large serving dish, garnished with maraschino cherries if desired.
- Prep Time: 15 min
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Fat: 10
- Carbohydrates: 32
- Protein: 2