Ingredients:
- 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
![](https://brezid.com/wp-content/uploads/2024/04/Hawaiian-Cheesecake-Salad-240x300.jpg)
Instructions:
- In a medium tall bowl (an 8-cup measuring cup works well), use an electric mixer to whip the cream cheese until smooth. It may initially bind up in the beaters, but continue mixing; it will loosen up.
- Add the dry pudding mix and beat until well combined. If the mixture is too thick, you can add a splash of the measured creamer to loosen it up.
- With the mixer on low, gradually add the remaining creamer to the cream cheese mixture. Add it about a tablespoon at a time, mixing until smooth after each addition, until all of the creamer has been incorporated. Whip until the mixture is smooth.
- In a large bowl, combine the strawberries, oranges, pineapple, kiwi, and mango.
- Add the cheesecake mixture to the fruit and gently fold it in.
- In a small bowl, combine the banana coins with the lemon juice. Toss until well coated, then drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
- Chill the salad until ready to serve, or serve it immediately.