Simple Strawberry Banana Cheesecake Salad recipe comes together with just 6 ingredients. Rich and creamy cheesecake filling is folded into luscious strawberries and sweet banana to create the most amazing, glorious fruit salad ever! The flavor has been punched up with a secret ingredient and you are going to go nuts over this recipe! The king of the potluck table has arrived.
RECIPE AT THE BOTTOM
This new summer salad is so good it is sure to take the place of your favorite fruit salad. And say goodbye to Aunt Ida’s ambrosia salad and HELLO to Strawberry Banana Cheesecake Salad. The new queen of the summer picnic table. We couldn’t stop eating it, and you’re going to go bananas over it too! <- Sorry, pun intended. I couldn’t help myself.
With love from our simple kitchen to yours.
Strawberry Banana Cheesecake Salad
SERVES 16 (1/2 cup serving) | ACTIVE TIME 15 Min | TOTAL TIME 15 Min
1 (8 ounce) package cream cheese
1 (3.4 ounce) package instant cheesecake pudding, unprepared
1-1/4 cup Simply Pure Vanilla Coffee Creamer
2 pounds strawberries, hulled and sliced
3 medium bananas, cut into coins
2 tablespoons fresh lemon juice
In a medium tall bowl, 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 dry pudding mix. Beat until well combined.
With mixer running slowly add 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. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.
In a large bowl, combine sliced strawberries, banana coins and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to fruit. Gently fold cheesecake mixture into fruit.
Chill until ready to serve or serve immediately.
DONNA’S NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 4 tablespoons powdered sugar and 2 teaspoons vanilla extract.
Recipe developed by Donna Elick – The Slow Roasted Italian
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