Ingredients
- 8 oz cream cheese
- 3.4 oz package instant cheesecake pudding, unprepared
- 1 cup International Delight French Vanilla Creamer (liquid)
- 1 lb strawberries, hulled and sliced
- 4 mandarin oranges, peeled and sectioned
- 20 oz can pineapple tidbits, drained
- 3 kiwi, peeled and cut into half moons
- 2 mangoes, cut into bite-size chunks
- 1 banana, cut into coins
- Juice of 1/2 lemon
Instructions
- Start by whipping the cream cheese in a medium, tall bowl (like an 8-cup measuring cup) with an electric mixer until smooth. The mixture might initially clump on the beaters but will soon loosen up.
- Blend in the dry pudding mix until thoroughly combined. Add a splash of creamer if the mixture is too thick.
- Gradually add the remaining creamer with the mixer set on low, about a tablespoon at a time, mixing until each addition is fully incorporated into the cream cheese mixture. Continue until all the creamer is used, and the mixture is smooth.
- In a large bowl, combine the sliced strawberries, mandarin oranges, pineapple tidbits, kiwi halves, and mango chunks.
- Gently fold the cheesecake mixture into the mixed fruits until well combined.
- Toss the banana coins in lemon juice in a separate small bowl, drain any excess juice, and then fold them into the cheesecake salad.
- Chill the salad until ready to serve, or enjoy it immediately for the freshest flavor.
Notes
This Hawaiian Cheesecake Salad is a vibrant, creamy dessert that’s perfect for any occasion, blending the richness of cheesecake with the exotic flavors of tropical fruit for a truly memorable dish.