Fresh tropical fruit and a thick and creamy cheesecake filling join together to make the most spectacular fruit salad imaginable in this Hawaiian Cheesecake Salad. Every mouthful is brimming with island flavor, and you’re going to go crazy for this dish!
Ingredients:
1 (8-ounce) container room temperature cream cheese
1 (3.4-ounce) box uncooked instant cheesecake pudding
1 cup French Vanilla Creamer, International Delight (liquid)
1 pound hulled and sliced strawberries
4 peeled and sectioned mandarin oranges
1 can (20 oz.) pineapple tidbits, drained
3 kiwis, peeled and half-moon-shaped
2 mangoes, peeled and sliced into bite-size pieces
1 banana, peeled and sliced into coins
half-lemon juice
Instructions:
Using an electric mixer, whisk cream cheese until smooth in a fairly tall basin (I use my 8 cup measuring cup). It can tie up in the beaters at first, but keep going and it’ll loosen up.
Combine the dry pudding mix and water in a mixing bowl. Mix everything together until it’s smooth. If the mixture is too thick, thin it out with a dash of the measured creamer.
Slowly add the remaining creamer to the cream cheese mixture while mixing on low. Repeat until all of the creamer has been added to the mixture, approximately a tablespoon at a time, until it produces a smooth mixture and all of the creamer has been mixed into the cream cheese. Whip until completely smooth.
Combine strawberries, oranges, pineapple, kiwi, and mango in a large mixing basin.
Toss the fruit with the cheesecake mixture. Fold the cheesecake mixture into the fruit gently.
Combine the banana coins and lemon juice in a small bowl. Toss until everything is fully coated, then drain any excess lemon juice. Fold the banana into the cheesecake salad with a light hand.
Refrigerate until ready to serve, or serve right away.
