Ingredients
Method
- Soften the cream cheese for 30 minutes ahead of time and drain the canned fruits thoroughly.
- In a bowl, whip the softened cream cheese with an electric mixer until fluffy.
- Add the vanilla cheesecake pudding and pineapple juice to the cream cheese. Beat until the mixture is smooth and creamy.
- In a large bowl, mix together the strawberries, grapes, mandarin oranges, pineapple, kiwis, and banana.
- Gently fold the cream cheese mixture into the fruit using a rubber spatula.
- Portion the salad into bowls immediately for the best texture. Serve chilled or at room temperature.
Notes
Use softened cream cheese at 70°F for optimal fluffiness.
Blot excess fruit juice with paper towels to avoid a watery texture.
Prepare the fruit in advance and store in airtight containers until ready to mix.
This salad pairs well with grilled fish for a light summer dinner.
Feel free to substitute other seasonal fruits like peaches, mangoes, or blueberries.
Blot excess fruit juice with paper towels to avoid a watery texture.
Prepare the fruit in advance and store in airtight containers until ready to mix.
This salad pairs well with grilled fish for a light summer dinner.
Feel free to substitute other seasonal fruits like peaches, mangoes, or blueberries.