Introduction

Pineapple Walnut Salad is a delightful, creamy treat that’s perfect for potlucks, holiday gatherings, or a refreshing dessert. This easy-to-make salad combines sweet pineapple with crunchy walnuts and a smooth cream cheese base for a perfect balance of flavors and textures.

A clear glass bowl filled with a creamy white mixture showing chunks of yellow pineapple and brown walnut pieces evenly mixed throughout, sitting on a white plate with some walnut pieces scattered around it, a metal spoon partially dipped into the bowl. The background has a white marbled texture with a blue cloth partially visible on the left and other bowls with similar creamy mixtures and pineapple in the background, all softly lit. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (15 to 20-ounce) cans crushed pineapple
1 (8-ounce) package cream cheese (softened)
1 teaspoon vanilla
1 (8-ounce) container frozen whipped topping (thawed)
1/2 cup powdered sugar
1 1/2 cups walnuts (coarsely chopped)

Instructions

Step 1: Drain the crushed pineapple well in a mesh strainer to remove excess juice.
Step 2: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla. Mix thoroughly until smooth and creamy.
Step 3: Gently fold the thawed whipped topping into the cream cheese mixture until well combined.
Step 4: Carefully fold in the drained pineapple and coarsely chopped walnuts, mixing just until evenly distributed.
Step 5: Cover the salad and chill it in the refrigerator for several hours to let the flavors meld. Serve cold.

Tips & Variations

For added texture, lightly toast the walnuts before folding them in.
Try substituting pecans or almonds for walnuts if preferred or to change the flavor profile.
If you like your salad a bit sweeter, add an extra tablespoon of powdered sugar before folding in the pineapple.
Use fresh pineapple if available, but be sure to drain it well to avoid excess liquid.

Storage

Store the salad covered in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if the ingredients have settled. This salad is best served cold and does not require reheating.

How to Serve

A close-up view of a spoonful of creamy white cottage cheese mixed with soft yellow pineapple chunks and small brown walnut pieces. The texture of the cottage cheese looks fluffy and slightly lumpy, surrounding the chunks and bits evenly. In the background, the same mixture is visible in a white bowl on a white marbled surface, blurred out to keep focus on the spoon. The spoon is held by a woman's hand from the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Just make sure to drain it very well to prevent the salad from becoming watery.

Is it possible to make this salad ahead of time?

Absolutely. Preparing the salad a few hours or even the day before allows the flavors to blend nicely. Keep it refrigerated until ready to serve.

Pineapple Walnut Salad Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

This Pineapple Walnut Salad is a creamy, sweet, and crunchy dessert-style salad perfect for potlucks, family gatherings, or as a refreshing treat. It combines crushed pineapple, smooth cream cheese, fluffy whipped topping, and crunchy walnuts for a delightful balance of flavors and textures.

Author: Elias
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours (including chilling time)
Yield: 8 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Ingredients

Scale

Main 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 in a mesh strainer to remove any excess juice that could make the salad watery.
Mix Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix these ingredients until the mixture is smooth and creamy, ensuring no lumps remain.
Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture, taking care to keep the mixture light and fluffy.
Add Pineapple and Walnuts: Carefully fold in the drained pineapple and the coarsely chopped walnuts. Mix just enough to evenly distribute them without breaking up the ingredients.
Chill and Serve: Cover the salad and chill it in the refrigerator for several hours to let the flavors meld and the salad to firm up. Serve cold for the best taste and texture.

Notes

Ensure the pineapple is well drained to avoid a watery salad.
For a nuttier flavor, lightly toast the walnuts before chopping and adding them.
This salad is best served chilled and can be made a day ahead.
Use full-fat cream cheese for the creamiest texture.
Variations: Add shredded coconut or maraschino cherries for extra flavor and color.

Keywords: pineapple salad, walnut salad, cream cheese salad, creamy fruit salad, no bake dessert, potluck salad