Ingredients:
– 8 ounces cream cheese
– 3.4 ounces instant cheesecake pudding mix, unprepared
– 1 cup liquid French vanilla creamer
– 1 pound strawberries, cut into bite-size pieces
– 12 ounces blueberries
– ¼ cup lemon juice (approximately 1 large lemon)
– 4 large bananas, peeled and sliced
Directions:
1. In a medium tall bowl, whip the cream cheese using an electric mixer until smooth and creamy.
2. Add the dry pudding mix to the cream cheese and continue beating until well combined and smooth.
3. Gradually add the French vanilla creamer to the cream cheese mixture while the mixer is running on low speed, ensuring each addition is fully incorporated before adding more. Continue until all the creamer is added and the mixture is smooth. Refrigerate the cheesecake mixture while preparing the fruit.
4. In a large bowl, combine the lemon juice and sliced bananas, gently stirring to coat the bananas and prevent browning. Drain off any excess lemon juice.
5. Add the strawberries and blueberries to the bowl with the bananas, gently stirring to combine the fruits.
6. Retrieve the chilled cheesecake mixture from the refrigerator and fold it into the fruit mixture until evenly distributed, ensuring each fruit is coated in the creamy cheesecake mixture.
7. Serve the Patriotic Cheesecake Fruit Salad immediately for optimal freshness, or cover and refrigerate until ready to serve.