Hawaiian Cheesecake Salad


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, combine the strawberries, oranges, pineapple, kiwi, and mango.
  5. Add the cheesecake mixture to the fruit and gently fold it in.
  6. 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.
  7. Chill the salad until ready to serve, or serve it immediately.

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