Description
Pineapple Upside Down Cheesecake Salad is a delightful and creamy dessert that combines the flavors of pineapple and cheesecake in a refreshing salad form.
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 powdered 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 pineapple and mini marshmallows. Set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla extract to the cream cheese, mixing until well combined.
- Fold in the whipped topping gently until fully incorporated.
- In a separate bowl, mix the crushed graham crackers and melted butter until the crumbs are evenly coated.
- In a serving dish or individual cups, layer half of the graham cracker mixture at the bottom.
- Spoon half of the cream cheese mixture over the graham cracker layer, followed by half of the pineapple and marshmallow mixture.
- Repeat the layers with the remaining graham cracker mixture, cream cheese mixture, and pineapple mixture.
- Top with chopped pecans if desired and garnish with maraschino cherries.
- Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a tropical twist, add shredded coconut to the pineapple layer.
- 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: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg