Hawaiian Cheesecake Salad #desserts #fruit

Hawaiian Cheesecake Salad meets up so essentially with crisp tropical foods grown from the ground rich and velvety cheesecake filling to make the most magnificent natural product serving of mixed greens ever! Each nibble is totally overflowing with island flavor, and you will go crazy over this formula!

As far back as Chad and I have been as one, we have commended each exceptional event with his family. My family lives the nation over so we never at any point really thought about it.

Anyway, as I was stating we go through each occasion with his family and there are a couple of dishes that you will discover at each occasion we visit. Gigi's apple plate of mixed greens. It is a family convention.

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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

1. 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.
2. 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.
3. 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.
4. In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
5. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
6. 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.
7. Chill until ready to serve or serve immediately.

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