Ingredients:
8 ounces cream cheese, softened
3.4 ounces instant cheesecake pudding mix, unprepared
1/4 cup liquid vanilla coffee creamer
2 pounds strawberries, hulled and sliced
3 medium bananas, sliced into coins
2 tablespoons fresh lemon juice
Instructions:
In a tall, medium bowl, use an electric mixer on medium-high speed to whip the cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is – it will loosen up.
Add the dry pudding mix and continue mixing until well combined.
With the mixer running on medium-low speed, add the creamer to the cream cheese mixture, about a tablespoon at a time. When all the creamer is added, turn the mixer speed to high and whip until smooth.
In a large bowl, combine sliced strawberries, banana coins, and lemon juice. Stir until all the fruit is coated with lemon juice.
Add the cheesecake mixture to the bowl and use a mixing spatula or spoon to gently fold the cheesecake mixture into the fruit.
Chill until ready to serve or serve immediately.
Notes:
Do not pour all of the creamer into the cream cheese at once to avoid clumping.
If substituting for the creamer, use 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.
To make ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 (1/2 cup servings)