Hawaiian Cheesecake Salad

• 1 cup strawberries, hulled and sliced
• 1 cup mandarin oranges, drained
• 1 cup pineapple chunks, drained
• 1 cup kiwi, peeled and sliced
• 1 cup bananas, sliced
• 1 cup grapes, halved (seedless)
• 1 (8-ounce) package cream cheese, softened
• 1 (3.4-ounce) package instant cheesecake pudding mix, unprepared
• 1 cup International Delight French Vanilla Creamer (or you can substitute with 1 cup of heavy cream and 1 teaspoon of vanilla extract)

Instructions:

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Sprinkle the cheesecake pudding mix over the cream cheese and beat until well combined.
3. While continuing to beat, slowly add the creamer (or heavy cream and vanilla extract) to the cream cheese mix. Beat until smooth.
4. In a separate large bowl, combine strawberries, oranges, pineapple, kiwi, bananas, and grapes.
5. Gently fold the cheesecake mixture into the fruit.
6. Chill in the refrigerator for at least 1 hour, or until ready to serve.
7. Garnish with additional fruit or a sprinkle of graham cracker crumbs if desired.

Notes:

• Add the bananas just before serving to prevent them from browning.
• You can swap out any of the fruits for others you prefer or that are in season.
• If you can’t find the instant cheesecake pudding mix, you can use vanilla pudding mix as an alternative.
• The creamer gives it a rich and creamy flavor, but for a lighter version, you could use milk or a milk alternative.