Ingredients:
8-ounce package cream cheese
3.4-ounce package instant cheesecake pudding mix (unprepared)
One cup of liquid International Delight French Vanilla Creamer
1 pound strawberries, hulled and sliced
4 mandarin oranges, peeled and sectioned
20-ounce can pineapple tidbits, drained
3 kiwis, sliced into half-moons after peeling.
2 mangoes, cut into bite-size chunks
1 banana, cut into coins
Juice of 1/2 lemon
Instructions:
In a medium tall bowl (such as an 8-cup measuring cup), use an electric mixer to whip the cream cheese until smooth. It may initially bind up in the beaters, but continue mixing, and it will loosen up.
Add the dry pudding mix to the whipped cream cheese. 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 speed, slowly add the remaining creamer to the cream cheese mixture. Add about a tablespoon at a time, mixing until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Repeat until all of the creamer has been added. Whip until smooth.
In a large bowl, combine the strawberries, oranges, pineapple, kiwi, and mango.
Add the cheesecake mixture to the fruit.
Gently combine the fruit with the cheesecake batter.
Place the banana coins and lemon juice in a small bowl. Toss until well coated, then drain the excess lemon juice. The banana should be gently folded into the cheesecake salad.
Chill the salad until ready to serve, or serve it immediately.
Preparation time: 5 minutes
Total time: 25 minutes
Servings: 16