Ingredients
Scale
- 8 oz cream cheese, softened
- 8 oz whipped topping, thawed
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, halved
- 1 cup pineapple chunks
- 2 kiwi, peeled and sliced
- 1 cup raspberries
- 1/2 cup shredded sweetened coconut, toasted
- Optional: banana slices, blueberries, mango chunks
Instructions
- In a mixing bowl, beat softened cream cheese until light and fluffy.
- Add powdered sugar and vanilla extract; mix until smooth.
- Gently fold in the thawed whipped topping with a spatula.
- Rinse and dry all fruits thoroughly; slice them into bite-sized pieces.
- Carefully fold the fruit into the cheesecake mixture until evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Just before serving, sprinkle toasted coconut flakes on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg