Creamy Hawaiian Fruit Salad Recipe– Easy No-Bake

Do you know the dish that is always the first to disappear at any potluck or barbecue? You know the one dish that people sneak second and third servings of before everyone is even seated?

This recipe was first prepared for a cookout in the summer three years ago. It was thrown together in 10 minutes, because I forgot about a dessert. I used some Cool Whip and crushed pineapple with cream cheese and other ingredients I had in the fridge. People loved it.

This is the dish that everyone asks for whenever I go anywhere.

Here’s everything you need to know about this creamy Hawaiian Fruit Salad. Ingredients, steps, tips and tricks to make this taste just like the fancy Hawaiian restaurants you would find in Hawaii, but in your kitchen.

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What is Hawaiian Fruit Salad exactly?

Hawaiian fruit salads are not the typical fruit salads where you chop up some strawberries and call it day.

It’s something totally different.

This is a tropical dessert salad that’s made from a mixture of tropical fruits and whipped cream, Cool Whip or cream cheese, usually with a pudding or cream cheese base. The result is a thick, fluffy, tropical dessert.

It is sometimes called Hawaiian cheesecake because it has cream cheese as the base. Some call it a tropical dessert or a creamy fruit-based salad. It doesn’t matter what you call it, it is delicious.

What’s the best part? You don’t cook anything. You don’t have to cook anything. Mix, chill and serve.

This is one of the simplest recipes you will ever cook, but it tastes and looks like you have spent hours making it.

Why This Recipe Is So Effective

Let me explain why this Hawaiian Fruit Salad is different from other fruit salads you may have tried.

The cream cheese base is first. The base is thick, tangy and slightly sweet when you combine cream cheese, powdered sugar, and vanilla. It’s not exactly cheesecake, but the rich, creamy texture makes each bite feel indulgent.

The second is the Cool Whip. The salad will be light and fluffy if you fold in Cool Whip towards the end. The Cool Whip balances the richness of cream cheese, and prevents the salad from being too heavy.

Third, fruits. Combining pineapple, mandarins, cherries, maraschino, and coconut will give you the authentic Hawaiian tropical flavor. Each bite is different — sweet, tangy and chewy.

This combination of three ingredients is so delicious that it’s hard to stop.

Ingredients you’ll need

Here is what goes into the classic Hawaiian fruit salad. You can buy these ingredients at any supermarket:

For the Creamy base:

• Softened 8 oz of cream cheese to room temperature
• Half a cup of powdered sugar
• 1 teaspoon vanilla extract
• 8 oz. Cool Whip, defrosted

For the Fruits

• 1 can (20 oz.) of crushed pineapple, well-drained
• 1 can (15 oz.) of mandarin oranges, drain
• Fruit cocktail in a 15 oz can, drained
• 1/2 cup maraschino cherries, halved
• 1 cup sweetened coconut shredded

Optional Add-ins

• Pecans and walnuts, chopped to 1/2 cup
• 1 package (3.4 oz) instant vanilla pudding mix
• Strawberry or banana slices

Step-by-Step instructions

This Hawaiian cheesecake and fruit salad comes together in a jiffy. This recipe is so easy to make, even if you have never done it before.

Step 1: Drain your fruits very well

Most people miss this step, and that’s why Hawaiian fruit salads are watery and sad.

Drain all canned fruits thoroughly. To get the most liquid out of the pineapple, I press it with a teaspoon or squeeze it with my hands. The creamier the final salad, the drier your fruits are.

While you are preparing the base, set the fruits aside.

Step 2: Beat Cream Cheese

Be sure to soften your cream cheese completely before starting. Cold cream cheese can leave lumps on your salad. Nobody wants that.

Beat the cream cheese at medium speed with a stand mixer or hand mixer for 2 minutes, until it is smooth and fluffy. Add the vanilla extract and powdered sugar, and beat for another minute to combine everything.

Step:3 Fold in the Cool Whip

Fold the thawed cool whip into the mixture of cream cheese. Do not beat the Cool Whip too hard. You want it to stay light and fluffy, so you don’t want to lose the air.

Fold the two together slowly and in large circular movements using a rubber spatula. At this point, your base should be thick, creamy, and white.

Step 4: Add Fruit

Fold in the drained fruit, including the pineapple, oranges, maraschino cherry, fruit cocktail and coconut.

Fold gently again. Do not smash or break the segments of the oranges. Fold everything until it is coated evenly in the creamy base.

Step 5: Chill & Serve

Cover the bowl and place it in the refrigerator for at least two hours. This time in the fridge is crucial. It allows all the flavors to come together, and gives the salad that perfect creamy texture.

It tastes better if you make it the day before and let it chill overnight.

Serve straight from the refrigerator.

Tips and Tricks for the Best Hawaiian Fruit Salad

These little tips can make a huge difference to the end result.

Drain your fruit thoroughly. This is something I cannot stress enough. Your salad will become runny if you add extra liquid to the fruit. Drain it all and then drain again.

Use room temperature cream cheese. Remove it from the refrigerator at least 30 mins before you begin. Cream cheese that is softened blends easily and produces a base free of lumps.

Do not skip the chilling time. You must chill the salad for at least two hours. This step is essential. This is not optional.

Add bananas just before serving. Add bananas right before serving, not after chilling. If you leave bananas in your salad too long, they will turn brown and become mushy.

You can make it the night before if you are hosting a party. This recipe is perfect for making in advance. This recipe is perfect for making ahead. Cover it and refrigerate it overnight. It will be delicious the next morning.

Enjoy Delicious Variations

This recipe is very flexible, which is one of my favorite things about it. Here are a few easy ways to change it up.

Hawaiian Cheesecake Salad With Pudding: Before adding the Cool Whip, add a dry vanilla instant pudding mix to your cream cheese base. This will make the salad thicker, and add an extra layer of sweetness.

Tropical Hawaiian Fruit Salad – Add fresh papaya, mango, and kiwi to the canned fruit for a tropical twist. This version is perfect for summer parties.

Reduced-fat Cool Whip and reduced-fat Cream Cheese are lighter versions. It is a little lighter in texture but just as delicious.

For a crunchier salad, add 1/2 cup of macadamia or pecans chopped. Macadamias are particularly Hawaiian, and they add a buttery texture.

Instead of serving the salad in a large bowl, spoon it into small cups made from clear plastic. No spoon is needed to serve this salad, which makes it ideal for picnics and parties.

Hawaiian Fruit Salad: How to store it

Keep your Hawaiian Fruit Salad in the fridge in an airtight container. The salad will remain fresh for up to three days.

After the third day, the fruit starts to release more fluid and the texture becomes softer. The fruit still tastes good, but its best quality is in the first two to three days.

Can you freeze it? Although technically yes, I do not recommend it. The base of Cool Whip and Cream Cheese does not freeze well and thaw out properly. It becomes watery and grainy. The salad is best served fresh in the refrigerator.

Hawaiian Fruit Salad: What to serve with it

This creamy Hawaiian Fruit Salad is perfect as:

• Side dish for BBQs or cookouts, served with grilled chicken and burgers
• After a heavy meal, a light dessert is the perfect way to finish off.
• Potluck dish that can be transported in a bowl with a cover
• Add a brunch side dish to your eggs, pancakes or French toast
• This holiday side dish is perfect for Thanksgiving, Christmas, Easter or any other gathering.

This is one of the rare dishes that can be served at any time, for any occasion and to any crowd.

Final Thoughts

This creamy Hawaiian fruit is a recipe that will never get old. This is a recipe that you can make in a few minutes on a Tuesday afternoon, and it’s impressive enough to serve at any holiday party or gathering.

Combining tropical fruits with the fluffy Cool Whip base and a hint of cherry and coconut, this dish tastes like a Hawaiian vacation.

Once you try it, you will understand why this dish is the most popular on any table.