Recipes
1. Cheesecake Fruit Salad
1 pound strawberries, hulled and sliced
2 cups diced fresh pineapple
2 cups diced mango
4 kiwis, peeled and sliced
2 cups mandarin orange segments (drained if using canned)
2 bananas, sliced
Cheesecake Mixture:
8 ounces cream cheese, softened
1 package instant cheesecake pudding mix
1 cup French vanilla coffee creamer
Instructions:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the dry instant cheesecake pudding mix to the cream cheese and mix until well combined. Gradually pour in the French vanilla coffee creamer, a little at a time, mixing continuously until the mixture is smooth and creamy.
In a separate large bowl, combine the strawberries, pineapple, mango, kiwi, and mandarin oranges.
Gently fold the cheesecake mixture into the bowl of mixed fruits until all pieces are evenly coated. Add sliced bananas before serving to prevent browning.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld and the mixture to set. Give the salad a gentle stir before serving.
Enjoy your tropical treat!
2. Classic Ambrosia Salad
Ingredients:
1 cup sour cream (or Greek yogurt for a lighter twist)
1 cup whipped topping (like Cool Whip)
1 cup mini marshmallows
2 cup2 fresh mandarin oranges
1 cup fresh crushed pineapple
1 cup sweetened shredded coconut
1 cup maraschino cherries, drained
½ cup chopped pecans or walnuts
Instructions:
In a large bowl, gently mix sour cream and whipped topping until smooth.
Fold in marshmallows, fruit, coconut, and nuts (if using).
Cover and chill for at least 2 hours (or overnight) to let the flavors meld and marshmallows soften.
Serve cold, optionally topped with extra whipped cream or toasted coconut.
3. Classic Watergate Salad
Ingredients:
1 box pistachio pudding mix
1 can crushed pineapple (with juice)
1 cup mini marshmallows
1/2 cup chopped pecans, walnuts or pistachios
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Instructions:
Make whipped cream: Beat heavy cream with powdered sugar and vanilla until soft peaks form.
Mix pudding and pineapple: Combine the dry pudding mix and pineapple with juice.
Add marshmallows and nuts: Stir those in gently.
Fold in whipped cream: Carefully fold in the whipped cream until everything is fluffy and mixed.
Chill & serve: Let it chill for 1–2 hours. Top with extra nuts or cherries.
4. Grape Pecan Salad
Ingredients:
4 cups seedless grapes (red, green, or a mix), washed and patted dry
8 oz cream cheese, softened
1 cup sour cream (or Greek yogurt for lighter)
½ cup granulated sugar
1 tsp vanilla extract
1 cup pecans, chopped
½ cup brown sugar (for topping)
Instructions:
In a large bowl, beat the cream cheese, sour cream, granulated sugar, and vanilla until smooth and creamy.
Gently fold in the grapes until fully coated.
Transfer to a serving dish.
In a small bowl, mix chopped pecans with brown sugar, then sprinkle evenly over the top.
Chill for at least 1 hour before serving so it’s cold and set.
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