Ingredients
Scale
- 1 (3.4-ounce) package instant cheesecake pudding, unprepared
- 2 cups heavy cream
- 1 (8-ounce) package cream cheese, softened
- ½ cup Greek vanilla yogurt (nonfat recommended)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 lbs. fresh strawberries, quartered
- 4 ripe bananas, cut into thick slices
- 2 cups fresh pineapple, chopped
- 6 ounces fresh blueberries
- 6 ounces fresh blackberries
Instructions
- Combine the instant cheesecake pudding mix with heavy cream in a mixing bowl and blend until stiff peaks form.
- Beat softened cream cheese until light and fluffy.
- Incorporate powdered sugar, Greek yogurt, lemon juice, and vanilla into the cream cheese mixture.
- Fold in the pudding mixture to maintain the airy texture.
- Rinse and prepare fruits, keeping them separate from the cheesecake filling until serving.
- Fold the fruits into the cheesecake filling right before serving.
Notes
Use fresh, ripe fruits for optimal flavor.
Chill salad for at least 30 minutes before serving for the best taste.
If using frozen fruits, drain them thoroughly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
- Cholesterol: 60