Hawaiian Cheesecake Salad
Description
What would happen if you crossed a fresh fruit salad and a yummy cheesecake? You would get this Hawaiian inspired cheesecake salad with fresh tropical fruit, pudding and cream cheese.
Ingredients
8 oz. package cream cheese
3.4 oz. package instant cheesecake pudding, unprepared
1 c. International Delight French Vanilla Creamer
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
freshly squeezed juice of 1/2 lemon
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a medium tall bowl, like an 8 cup measuring cup, use an electric mixer to whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix; beat until well combined.
With the mixer on low, slowly add the creamer a tablespoon at a time to the cream cheese mix so that it doesn't clump. Mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Repeat until all of the creamer has been added to the mixture. Whip until smooth.
In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
In a small bowl, combine the banana coins and the lemon juice; tss until well coated; drain off the excess lemon juice. Gently fold the banana into the cheesecake salad.
Serve immediately or chill until ready to serve.
16 servings.
To make in advance: prepare cheesecake mixture; refrigerate in a bowl. Mix all of the fruit in a large bowl; refrigerate. Before serving, drain any excess liquid from the fruit; fold the cheesecake filling into the fruit. Serve.
Prep Time
Cook Time
PT0M