Ingredients
Equipment
Method
Instructions
- Whip the cream cheese in a medium bowl until smooth and creamy, about 2-3 minutes.
- Gradually add the pudding mix to the whipped cream cheese and mix thoroughly on low speed for 1-2 minutes.
- Slowly pour in the French vanilla creamer while mixing, then mix for another 2-3 minutes until smooth.
- In a large bowl, combine the drained pineapple, halved cherries, mini marshmallows, coconut, and chopped pecans.
- Carefully fold the cheesecake mixture into the fruit mixture until well combined.
- Transfer the mixture to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
Nutrition
Notes
This salad can be made a day in advance for optimal flavor. Store leftovers in an airtight container for up to 3 days in the refrigerator.
