Description
A creamy, no-bake dessert salad that combines a rich cheesecake-flavored dressing with a colorful mix of fresh tropical fruits and berries.
Ingredients
Scale
8 ounce package whipped cream cheese
3.4 ounce package instant cheesecake pudding, unprepared
8 ounces of Cool whip
1 pound strawberries, hulled and sliced
2 cans 10.5 ounces mandarin oranges, drained
20 ounce can pineapple tidbits, drained
2 kiwi, peeled and cut into half moons
1 small container raspberries
1 banana, sliced
juice of 1/2 lemon
Instructions
- Step 1: In a bowl, use a mixer to whip the cream cheese until it becomes smooth.
- Step 2: Add the dry pudding mix to the cream cheese and beat until well combined.
- Step 3: With the mixer on low, slowly add the Cool Whip to the cream cheese mixture and mix until smooth.
- Step 4: In a separate large bowl, combine the strawberries, mandarin oranges, pineapple, kiwi, and raspberries.
- Step 5: Add the prepared cheesecake mixture to the fruit and gently fold everything together until combined.
- Step 6: In a small bowl, toss the banana slices with the lemon juice until they are well coated, then drain the excess juice.
- Step 7: Gently fold the coated banana slices into the cheesecake salad.
- Step 8: Chill the salad until you are ready to serve, or serve it immediately.
Notes
If the cheesecake mixture seems too thick after adding the pudding mix, you can add a splash of milk to loosen it up.
Tossing the banana in lemon juice helps prevent it from browning.
Ensure all canned fruit is drained well to prevent the salad from becoming watery.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American