Description
A creamy, tropical fruit dessert salad combining fresh fruit with a rich cheesecake‑style filling.
Ingredients
- 8 oz cream cheese
- 3.4 oz instant cheesecake pudding mix, 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 ½ lemon
Instructions
- In a medium tall bowl, use an electric mixer to whip the cream cheese until smooth (it may bind in the beaters, but keep going and it will loosen).
- Add the dry cheesecake pudding mix and beat until well combined. If too thick, add a splash of the measured creamer to loosen it.
- With the mixer on low, slowly add the remaining creamer a tablespoon at a time until the mixture is smooth and combined; then whip until fluffy.
- In a large bowl, combine strawberries, mandarin oranges, pineapple tidbits, kiwi, and mango; gently fold in the cheesecake mixture.
- In a small bowl, toss banana coins with lemon juice, drain any excess juice, then gently fold into the salad.
- Chill until ready to serve, or serve immediately.
Notes
- Do not pour all the creamer in at once—adding it slowly prevents clumping. Trust the process!
- Substitute heavy cream mix: 1 cup heavy cream + ¼ cup powdered sugar + 2 tsp vanilla extract if needed.
- If using canned fruit, drain it completely to prevent wateriness.
- To make ahead: refrigerate cheesecake mixture separately, and fruit separately; drain fruit juice just before folding in and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 157 cal
- Sugar: 21 g
- Sodium: 130 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 14 mg
