Description
A delightful and easy-to-make Pineapple Upside Down Cheesecake Salad that combines the flavors of cheesecake and pineapple in a refreshing dessert.
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1 cup mini marshmallows
- 1 cup whipped topping (like Cool Whip)
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed graham crackers
- 1/4 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- Maraschino cherries for garnish
Instructions
- In a medium bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a serving dish or individual cups to form a crust layer. Set aside.
- In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
- Gently fold in the whipped topping and crushed pineapple until well combined. If using, fold in the chopped pecans for added crunch.
- Spoon the cheesecake mixture over the graham cracker crust in the serving dish or cups.
- Top the salad with mini marshmallows and garnish with maraschino cherries.
- Refrigerate for at least 2 hours to allow the flavors to meld and the salad to set before serving.
Notes
- For a tropical twist, add shredded coconut or diced mango to the salad.
- Substitute the pecans with walnuts or almonds for a different nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg