Ingredients

The following ingredients have 16 Servings
  • 8 ounce package cream cheese
  • 3.4 ounce package instant cheesecake pudding (unprepared)
  • 1 cup International Delight French Vanilla Creamer (liquid)
  • 1 pound strawberries (hulled and sliced)
  • 4 mandarin oranges (peeled and sectioned)
  • 20 ounce can pineapple tidbits (drained)
  • 3 kiwi (peeled and cut into half moons)
  • 2 mangoes (cut into bite size chunks)
  • 1 banana (cut into coins)
  • juice of 1/2 lemon

Instruction

  • In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, 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. If the mixture is too thick you can add a splash of the measured creamer to losen it up.
  • With the mixer on low, slowly add the remaining creamer to the cream cheese mix. Add it about a tablespoon at a time and then 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. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
  • Chill until ready to serve or serve immediately.