Ingredients
Scale
- 8 ounce package cream cheese, softened to room temperature
- 3.4 ounce package instant cheesecake pudding mix, unprepared
- 1 cup pineapple juice (or International Delight French Vanilla Creamer as a substitute)
- 1 pound strawberries, hulled and sliced
- 1 cup green or red grapes, halved (optional)
- 15 ounce can mandarin oranges, drained
- 20 ounce can pineapple tidbits or chunks, drained
- 3 kiwis, peeled and sliced
- 1 banana, sliced
- Juice of 1/2 lemon
Instructions
- Using an electric mixer, whip the cream cheese in a medium bowl until fluffy and smooth.
- Add the instant cheesecake pudding mix and pineapple juice (or French Vanilla Creamer) to the cream cheese. Beat until well combined and smooth. If the mixture is too thick, add a splash of pineapple juice or creamer to loosen.
- In a large bowl, combine the strawberries, mandarin oranges, pineapple chunks, kiwis, and banana.
- Add the lemon juice to the banana slices and toss well to prevent browning.
- Gently fold the cheesecake cream mixture into the fruit until evenly coated.
- Serve immediately or chill until ready to serve.
Notes
Use fresh fruit for best taste and texture. To keep bananas from browning, toss them in lemon juice just before adding to the salad. This salad is best served fresh but can be chilled for a few hours if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert/Salad
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 25g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg