Kids love making this sweet summer treat
By Jennifer Potier
Hawaiian Cheesecake Salad
1 (8-ounce) package cream cheese
1 (3.4-ounce) package instant cheesecake pudding, unprepared
1 cup International Delight French Vanilla Creamer
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
In a medium tall bowl, 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.
With the mixer on low, slowly add the 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.