Strawberry Banana Fruit Salad (Printable Version)
# What You’ll Need:
→ Cheesecake Filling Dressing
01 -
1 3.4-ounce package instant cheesecake pudding mix, unprepared
02 -
2 cups heavy cream
03 -
1 8-ounce package cream cheese, softened
04 -
1/2 cup Greek vanilla yogurt (nonfat)
05 -
3/4 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
2 tablespoons lemon juice
→ Fruit
08 -
2 pounds fresh strawberries, quartered
09 -
4 bananas, cut into thick slices
10 -
2 cups chopped fresh pineapple
11 -
6 ounces fresh blueberries
12 -
6 ounces fresh blackberries
# Steps to Follow:
01 -
Beat pudding mix with heavy cream using a handheld mixer until stiff peaks form; set aside.
02 -
In the bowl of an electric mixer fitted with a paddle attachment (or using a mixing bowl and hand mixer), beat cream cheese on medium speed until light and fluffy, about 4 minutes. Add powdered sugar, Greek yogurt, lemon juice, and vanilla extract. Beat until well blended.
03 -
Gently fold the cheesecake pudding mixture into the cream cheese mixture until fully incorporated.
04 -
If not serving immediately, chill the fruit and cheesecake filling separately. Ensure the fruit is dry before chilling.
05 -
When ready to serve, drain any excess liquid from the fruit. Gently fold the dried fruit into the cheesecake filling.
06 -
Serve immediately after combining fruit and cheesecake filling for best texture and flavor.
# Additional Notes:
01 -
Avoid warm fruit; chill fruit for at least 2 hours before serving to enhance the salad's texture and taste.
02 -
To prevent bananas from browning, coat slices in pineapple juice, orange juice, or lemon juice before adding them to the salad.
03 -
Adjust sweetness by adding powdered sugar to sweeter fruits or increasing lemon juice for tangier taste.
04 -
The salad is best enjoyed within one hour of combining the fruit and cheesecake filling to avoid the dressing becoming runny.
05 -
Cheesecake filling and fruit can be prepped separately ahead of time and combined just before serving.