Description
A refreshing and creamy Pineapple Walnut Salad that combines crushed pineapple, smooth cream cheese, and crunchy walnuts for a delightful dessert or side dish. Perfectly sweetened with powdered sugar and vanilla, this no-cook salad is quick to prepare and served chilled.
Ingredients
Scale
Ingredients
- 2 (15 to 20-ounce) cans crushed pineapple, well drained
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (8-ounce) container frozen whipped topping, thawed
- 1/2 cup powdered sugar
- 1 1/2 cups walnuts, coarsely chopped
Instructions
- Drain Pineapple: Thoroughly drain the crushed pineapple using a mesh strainer to remove excess liquid, ensuring the salad doesn’t become watery.
- Mix Cream Cheese Base: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix them together until the mixture is completely smooth and creamy.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture, being careful to maintain a light and airy texture.
- Add Pineapple and Walnuts: Carefully fold in the well-drained crushed pineapple and the coarsely chopped walnuts, mixing just until evenly incorporated.
- Chill and Serve: Cover the salad and chill it in the refrigerator for several hours to allow the flavors to meld and serve cold for best taste and texture.
Notes
- For best texture, make sure to drain the pineapple thoroughly.
- This salad can be made a day in advance and kept chilled in the refrigerator.
- Walnuts can be substituted with pecans if preferred.
- Use light or reduced-fat cream cheese and whipped topping for a lower fat option.
- Serve as a side dish at potlucks, holiday meals, or as a refreshing dessert.
