Ingredients
- (8-ounce) package cream cheese, softened
- 1 cup Cool Whip, thawed
- 1 (3.4-ounce) package instant cheesecake pudding mix (just the dry mix, do not prepare)
- 1/2 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 cups strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup raspberries
- 1 cup grapes, halved
- 1 (11-ounce) can mandarin oranges, drained
- 1 large banana, sliced (optional)
Preparation
- In a large mixing bowl, beat the softened cream cheese until it becomes nice and smooth.
- Add the dry cheesecake pudding mix, confectioners’ sugar, and vanilla extract to the cream cheese and beat until well combined.
- Gently fold in the Cool Whip until the mixture is uniform.
- Carefully add the strawberries, blueberries, raspberries, grapes, and mandarin oranges to the cream cheese mixture. If you’re adding bananas, now’s the time to gently fold them in as well.
- Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld together. Give it a gentle stir before serving and then, dig in!
Variations & Tips
- Feel free to mix up the fruits based on what’s in season or your personal preferences. Kiwi, pineapple, and mango make great additions or substitutions.
- Want a chunkier version? Fold in some mini marshmallows or chopped nuts like pecans or walnuts for extra texture.
- To keep your bananas from browning too quickly, toss them in a bit of lemon juice before adding them to the salad.
- For an extra touch of indulgence, drizzle some caramel sauce on top before serving.
- If you’re looking to cut down on the sugar, you can opt for sugar-free pudding mix and use a natural sweetener in place of the confectioners’ sugar.
Just remember, while it’s hard to resist, letting it chill for a bit really lets the magic happen. Enjoy the smiles all around when you bring this dish to the table. It’s dessert, it’s fruit, it’s a salad—it’s a little bit of everything good!
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