Tropical Cheesecake Fruit Salad
A vibrant medley of tropical fruits swirled into a rich, creamy cheesecake-flavored base. This chilled dessert salad delivers a refreshing balance of sweetness and texture, perfect for gatherings or a quick treat.
Print
Pin
Servings: 6
Ingredients
- 1 cup halved seedless red grapes
- 1 medium bunch ripe bananas sliced just before serving
- 1 cup fresh strawberries thinly sliced
- 1 15-ounce can of mandarin orange segments, thoroughly drained
- 1 8-ounce tub of thawed whipped topping (e.g., Cool Whip)
- 1 3.4-ounce packet of dry cheesecake-flavored instant pudding mix
- 1 8-ounce package of softened cream cheese
- 1 20-ounce can of pineapple chunks, excess liquid drained
- Optional garnishes: graham cracker crumbles chopped pecans, or lightly toasted shredded coconut
Instructions
- In a spacious mixing bowl, beat the softened cream cheese with an electric mixer until it reaches a smooth and creamy consistency.
- Sprinkle in the dry pudding mix and blend until fully incorporated. Carefully fold in the whipped topping, mixing gently until the base becomes airy and uniform.
- Add the well-drained pineapple chunks, mandarin oranges, sliced strawberries, and halved grapes. Using a spatula, fold the fruit into the creamy mixture with a light hand to preserve the fruit’s shape.
- Cover the bowl and refrigerate for at least 1 hour to allow the ingredients to meld and chill thoroughly.
- Right before serving, gently stir in the freshly sliced bananas. If desired, add a finishing touch by sprinkling the top with toasted coconut, chopped pecans, or graham cracker crumbs for extra flavor and texture.
Notes
For best texture, serve immediately after adding the bananas. This dish can be made a few hours in advance, but wait to add the bananas and optional toppings until just before serving.