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Hawaiian Cheesecake Salad

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A sweet, creamy tropical fruit salad made with a cheesecake-flavored cream and a variety of fresh and canned fruits, perfect for parties and potlucks.

Ingredients

Scale
  • 8 ounce package cream cheese, softened to room temperature
  • 3.4 ounce package instant cheesecake pudding, unprepared
  • 1 cup International Delight French Vanilla Creamer (or pineapple juice as a substitute)
  • 1 pound strawberries, hulled and sliced
  • 4 mandarin oranges, peeled and sectioned (or 15–21 ounce canned, drained)
  • 20 ounce can pineapple tidbits, drained
  • 3 kiwi, peeled and sliced into half moons
  • 2 mangoes, cut into bite-size chunks
  • 1 banana, sliced or cut into coins
  • Juice of 1/2 lemon

Instructions

  1. In a medium bowl, using an electric mixer, whip the cream cheese until smooth, even if it binds at first – it will loosen.
  2. Add the dry instant cheesecake pudding mix and beat until well combined.
  3. Gradually add the 1 cup French Vanilla Creamer (or pineapple juice) and beat until smooth and creamy.
  4. In a large bowl, combine the strawberries, mandarin oranges, pineapple tidbits, kiwi, mango, and banana.
  5. Toss the banana slices immediately with lemon juice to prevent browning, then gently fold bananas into the fruit mixture.
  6. Add the cheesecake cream mixture to the fruit and gently fold until everything is evenly coated.
  7. Serve immediately or chill until ready to serve.

Notes

1. Use lemon juice on bananas to prevent browning. 2. The cream mixture can be loosened with a splash of creamer or juice if too thick. 3. Best served fresh but can be chilled briefly before serving.

Nutrition

Find it online: https://www.rapidrecipes.blog/hawaiian-cheesecake-salad/