Creamy Hawaiian Fruit Salad
A quick and colorful no-bake salad featuring a creamy base of cream cheese and Cool Whip mixed with tropical canned fruit and marshmallows. Perfect for potlucks, picnics, and summer gatherings.
Ingredients
For the Salad
- 30 oz 30 oz can fruit cocktail, drained
- 20 oz 20 oz can pineapple tidbits or chunks, drained
- 8 oz 8 oz can mandarin oranges, drained
- 10.5 oz 10.5 oz package miniature marshmallows
- 16 oz 16 oz Cool Whip (or other frozen whipped topping, thawed)
- 8 oz 8 oz cream cheese, room temperature
Instructions
Preparation
- Drain fruit thoroughly: empty each can into a fine-mesh strainer and let sit for a few minutes. Press gently or blot with paper towels to remove excess juice.
- Beat cream cheese and Cool Whip: in a large mixing bowl, use a hand mixer to blend the room-temperature cream cheese with the thawed Cool Whip until smooth and lump-free. Scrape down the sides as needed.
- Combine fruit and base: fold the drained fruit cocktail, pineapple tidbits, and mandarin oranges into the cream cheese mixture with a spatula until evenly distributed.
- Fold in marshmallows: gently fold the miniature marshmallows into the mixture so they remain airy.
- Chill: cover and refrigerate for at least 30 minutes to let flavors meld and the texture firm up.
Notes
For a tangier touch, swap half the Cool Whip for plain Greek yogurt or sour cream. Use fresh pineapple or mandarin segments if desired but remember to drain or pat dry to prevent excess moisture. For a dairy-free version, use a dairy-free whipped topping and cream cheese substitute.