Ingredients:
- Cream Cheese (8 oz., softened): Cream cheese serves as the creamy base of the cheesecake fruit salad, lending richness and tanginess to the dessert. When softened, it blends smoothly with other ingredients, creating a luscious texture.
- Sugar (1/2 cup): Sugar adds sweetness to the cheesecake filling, balancing the tartness of the cream cheese. When combined with softened cream cheese, it creates a smooth and creamy mixture that forms the backbone of the dessert.
- Cool Whip (8 oz., thawed): Cool Whip provides lightness and fluffiness to the cheesecake fruit salad, giving it an airy texture. When thawed, it folds easily into the cream cheese mixture, adding volume and creaminess without the need for whipping.
- Vanilla (1/2 teaspoon): Vanilla extract enhances the flavor of the cheesecake filling, adding a hint of warmth and sweetness. Its aromatic notes complement the tropical fruits, elevating the overall taste of the dessert.
- Chopped Fruit (6 cups – crushed canned pineapple, kiwi, bananas, maraschino cherries, and mango): A colorful assortment of chopped fruits brings a burst of tropical flavor and vibrant color to the salad. From tangy pineapple and juicy mango to sweet bananas and tart cherries, each fruit adds its own unique taste and texture to the dish.
- Shredded Coconut (1/4 cup, divided): Shredded coconut provides a tropical accent and adds texture to the cheesecake fruit salad. Toasted flaked coconut offers a nutty crunch, while shredded coconut sprinkled on top adds a decorative touch and enhances the coconut flavor.
Preparation method :
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