Pineapple Salad

Name: Pineapple Salad
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 8 oz Cream cheese (softened to room temperature); 3.4 oz box Vanilla instant pudding and pie filling; 16 oz Whipped topping (like Cool Whip), divided; 20 oz can Crushed pineapple (drained very well); 8-20 oz Pineapple chunks (drained; cut into smaller pieces if desired); Optional: Toasted coconut (for mixing in and topping); Optional: Graham crackers (for serving) or Maraschino cherries (for garnish)

This refreshing, creamy salad is a perfect potluck favorite. It's quick to whip up with pantry staples and features a delicious hint of vanilla pudding.

Prep time: 30 minTotal time: 30 min

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Ingredients

8 oz Cream cheese (softened to room temperature)
3.4 oz box Vanilla instant pudding and pie filling
16 oz Whipped topping (like Cool Whip), divided
20 oz can Crushed pineapple (drained very well)
8-20 oz Pineapple chunks (drained; cut into smaller pieces if desired)
Optional: Toasted coconut (for mixing in and topping)
Optional: Graham crackers (for serving) or Maraschino cherries (for garnish)

Instructions

Cream the Base: In a large mixing bowl, combine the softened cream cheese and the dry vanilla instant pudding mix. Cream them together until smooth.
Add Whipped Topping: Mix in half (8 oz) of the whipped topping until well incorporated and creamy.
Prepare Pineapple: Ensure your crushed pineapple is drained very well (mash it in the strainer to remove excess juice). If using large pineapple chunks, cut them into bite-sized pieces.
Fold in Fruit: Fold the drained crushed pineapple and pineapple chunks into the cream cheese mixture.
Final Fold: Gently fold in the remaining half of the whipped topping.
Add Coconut: If using, stir in some toasted coconut.
Serve & Garnish: Transfer to a serving bowl. Sprinkle more toasted coconut on top for a beautiful finish.
Chill: For best results, let it chill in the refrigerator before serving.