Pineapple Upside Down Cheesecake Salad

 

  

METHOD :

1. Make the Cheesecake Base:

   • In a large bowl, whisk pudding mix and milk until smooth.

   • In another bowl, beat cream cheese and powdered sugar until fluffy.

   • Fold pudding mixture into cream cheese mixture.

   • Gently fold in whipped topping until fully combined.

2. Add Pineapple & Cherries:

   • Stir in drained pineapple and halved cherries until evenly distributed.

3. Layer or Fold in Cake Crumbs:

   • For best texture, layer: ½ cake crumbles → ½ cheesecake mixture → repeat.

   • Or gently fold in cake crumbles just before serving.

4. Chill & Garnish:

• Refrigerate at least 2 hours (overnight is best).

• Garnish with extra cherries and pecans before serving.

Bon appetite !! 

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