Ingredients
- 8 ounces cream cheese
- 3.4 ounces instant cheesecake pudding mix (unprepared)
- 1 cup liquid French vanilla creamer
- 1 pound strawberries (cut into bite-size pieces)
- 12 ounces blueberries
- 1/4 cup lemon juice (~1 large lemon)
- 4 large bananas (peeled and sliced)
Instructions
- In a medium tall bowl, whip cream cheese until smooth.
- Add the dry pudding mix and beat until combined.
- Gradually mix in the creamer on low speed until smooth; refrigerate.
- In a large bowl, combine lemon juice with sliced bananas to coat.
- Carefully stir in strawberries and blueberries.
- Fold the cheesecake mixture into the fruit gently until combined.
- Serve immediately or chill until ready.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 222
- Sugar: 28g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Use room temperature cream cheese for easier mixing. Chill the salad for at least one hour before serving for better flavor integration. Feel free to customize with seasonal fruits like raspberries or peaches.