Cream Cheese Pineapple Salad with Whipped Topping Recipe
This Pineapple Salad is a creamy, sweet, and refreshing dessert salad that’s perfect for potlucks, picnics, or as a light treat. Made with cream cheese, canned crushed pineapple, pineapple chunks, vanilla instant pudding mix, and whipped topping, this easy no-bake salad combines luscious tropical flavors with a smooth and fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Salad Ingredients
- 8 ounces cream cheese, room temperature
- 20 ounces canned crushed pineapple, undrained
- 1 (3.4 ounce) package vanilla instant pudding mix
- 20 ounces pineapple chunks, drained
- 8 ounces whipped topping, thawed
Instructions
- Beat cream cheese: In a large bowl, use an electric mixer to beat the cream cheese until smooth and creamy with no lumps.
- Add pineapple and pudding: Add the canned crushed pineapple (with juice) and the vanilla instant pudding mix to the cream cheese. Beat again until fully combined and smooth.
- Mix in pineapple chunks and whipped topping: Stir in the drained pineapple chunks and half of the whipped topping to combine evenly.
- Fold in remaining whipped topping: Gently fold in the remaining whipped topping to keep the mixture light and fluffy.
- Chill: Refrigerate the pineapple salad for at least 1 hour or until ready to serve to allow flavors to meld and the pudding to set.
Notes
- Use cream cheese at room temperature for easier mixing and a smoother texture.
- Drain pineapple chunks well to prevent the salad from becoming too watery.
- Serve chilled for best flavor and texture.
- This salad can be made a day ahead and stored covered in the refrigerator.
- For a more tropical twist, add shredded coconut or chopped nuts if desired.
