Description
A tropical twist on a creamy cheesecake salad, featuring a medley of fresh and frozen fruits blended with a smooth vanilla pudding and cream cheese mixture for a quick, no-bake summer dessert.
Ingredients
8 oz cream cheese, full-fat
3.4 oz vanilla pudding mix, instant
1 cup pineapple juice, from canned pineapple
1 lb strawberries, fresh or frozen and thawed
1 cup grapes, green for color
15 oz mandarin oranges, drained
20 oz pineapple chunks, drained
3 kiwis, peeled and sliced
1 banana, overripe
Instructions
Peel and slice kiwis, strawberries, grapes, and banana.
In a mixer bowl, whip softened cream cheese for 1-2 minutes until smooth.
Add vanilla pudding mix and pineapple juice to the cream cheese, and beat until a glossy mixture forms.
Transfer all fruit to a large bowl and gently fold in the cheese mixture.
Chill the salad for 15 minutes before serving with a dollop of whipped topping.
Notes
Let cream cheese sit at room temperature for 2 hours for a smoother blend.
Use an electric mixer for best results.
Add mint leaves 5 minutes before serving for a refreshing touch.
- Prep Time: 10
- Cook Time: 5
- Category: Lunch
- Method: Mixing and Chilling
- Cuisine: Modern American
Nutrition
- Serving Size: 1 individual serving
- Calories: 320
- Sugar: 42g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg