Description
A festive and creamy no-bake dessert salad featuring strawberries, blueberries, and bananas in a cheesecake mixture, perfect for summer and patriotic celebrations.
Ingredients
- 8 ounces cream cheese
- 3.4 ounces instant cheesecake pudding mix (unprepared)
- 1 cup liquid French vanilla creamer
- 1 pound strawberries, cut into bite-size pieces
- 12 ounces blueberries
- 1/4 cup lemon juice (approximately 1 large lemon)
- 4 large bananas, peeled and sliced
Instructions
- In a medium bowl, whip the cream cheese with an electric mixer until smooth.
- Add the dry pudding mix to the cream cheese and beat until well combined.
- With the mixer on low, slowly add the creamer one tablespoon at a time, mixing thoroughly to prevent clumping. Refrigerate the mixture.
- In a large bowl, combine lemon juice and sliced bananas, stirring to coat. Drain excess juice.
- Add strawberries and blueberries to the banana mixture and gently stir to combine.
- Fold the cheesecake mixture into the fruit until well combined. Serve immediately or refrigerate until ready to serve.
Notes
- Use raspberries or blackberries as a variation.
- Substitute French vanilla creamer with heavy cream, powdered sugar, and vanilla extract if needed.
- Top with nuts or mini marshmallows for added texture.
- Best enjoyed fresh to avoid excess moisture from fruit.
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 160
- Sugar: 18g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
