Hawaiian Cheesecake Salad Pressure Cooker Recipe
Creamy, fruity, and bursting with island vibes — this Hawaiian Cheesecake Salad is sunshine in a bowl. It’s versatile enough for weeknight treats, indulgent enough for holiday spreads, and impressive enough for potlucks.
Ingredients
Main ingredients
- 8 oz Whipped cream cheese fresh and smooth
- 3.4 oz Instant cheesecake pudding mix unprepared
- 8 oz Cool Whip fluffy for folding
- 1 lb Strawberries hulled and sliced
- 2 cans 10.5 oz Mandarin oranges drained
- 20 oz Pineapple tidbits drained
- 3 Kiwis peeled and cut into half moons
- Small container of raspberries delicate and for that pop of freshness
- 1 Banana sliced and juice of half lemon
Instructions
Instructions
- First, grab a large bowl and beat the whipped cream cheese with the lemon juice until it’s all smooth and creamy.
- Next up, add the instant cheesecake pudding mix to your cream cheese. Mix it real good till it's all blended in and looks kind of silky.
- Fold in the Cool Whip gently. You don’t wanna lose that fluffy texture, so take it slow and easy here.
- In a big serving bowl, start layering the fruit. Strawberries first, then mandarin oranges, pineapple tidbits, kiwi half moons, raspberries, and banana slices last.
- Pour that creamy cheesecake mix right over the layered fruit and gently toss it to combine without smashing the fruit.
- Pop the bowl in the fridge to chill for at least 30 minutes.
Notes
Keep the salad chilled for optimal taste and texture. Serve with optional toasted coconut or graham crackers on top for extra flavor.