Description
Light, fluffy cheesecake cream twirls through golden pineapple and mandarin segments, while shredded coconut, graham crumbs, and toasted macadamia nuts add sweet crunch in every chilled spoonful.
Ingredients
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping
- 1 cup crushed pineapple drained
- 1 cup mandarin orange segments drained
- 1/2 cup shredded sweetened coconut
- 1/2 cup mini graham cracker crumbs
- 1/4 cup chopped macadamia nuts
Instructions
- In a large bowl beat the cream cheese until smooth.
- Add the powdered sugar and vanilla extract and continue beating until fully combined.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Stir in the crushed pineapple and mandarin orange segments until evenly distributed.
- Sprinkle in the shredded coconut, graham cracker crumbs, and chopped macadamia nuts and fold to combine.
- Cover the salad and chill in the refrigerator for at least two hours to allow flavors to meld.
- Serve chilled and garnish with additional coconut or nuts if desired.
Notes
- Ensure all canned fruit is well drained to prevent a watery salad.
- This salad can be made a day in advance and stored in the refrigerator.
- For extra tropical flair, stir in a tablespoon of coconut rum or coconut extract.
- Substitute chopped macadamia nuts with toasted almonds for a different crunch.