My sister-in-law, Kippy, brought this to our cookout.  It was so delicious, we could have served it for dessert.  Leftovers were even better the next day, which makes it a great make ahead!

1 (8-ounce) package cream cheese
1 (3.4-ounce) package instant cheesecake pudding, unprepared
1 cup International Delight French Vanilla Creamer
1 pound strawberries, hulled and sliced
4 mandarin oranges, peeled and sectioned
1 (20-ounce) can pineapple tidbits, drained
1 papaya
2 mangoes, cut into bite size chunks
1 banana, cut into coins
juice of 1/2 lemon

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 and until well combined

With the mixer on low, one tablespoon at a time, slowly add the creamer to the cream cheese mix
Mix after each addition until it becomes creamy and smooth

In a large bowl, combine prepared fruit
Add the cheesecake mixture to the fruit
Gently fold cheesecake mixture into fruit

In a small bowl toss  banana coins with lemon juice  until well coated
Drain excess lemon juice
Gently fold bananas into the cheesecake salad

Chill until ready to serve or serve immediately

MAKE AHEAD NOTE: 

Prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a separate large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit.

 

Adapted from: Donna Elick

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