Ingredients:
1 (8-ounce) package cream cheese, room temperature
1 (3.4-ounce) package instant cheesecake pudding, unprepared
1 cup International Delight French Vanilla Creamer (liquid)
1 pound strawberries, hulled and sliced
4 mandarin oranges, peeled and sectioned
1 (20-ounce) can pineapple tidbits, drained
3 kiwi, peeled and cut into half moons
2 mangoes, cut into bite size chunks
1 banana, cut into coins
juice of 1/2 lemon
Instructions:
-In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will – loosen up.
-Add the dry pudding mix. Beat until well combined. If the mixture is too thick you can add a splash of the measured creamer to losen it up.
-With the mixer on low, slowly add the remaining creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix 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 to the mixture. Whip until smooth.
-In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
-Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
-In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
-Chill until ready to serve or serve immediately.