Hawaiian Cheesecake Fruit Salad (Print Version)

Creamy tropical fruit salad in a cheesecake base—easy, no-bake, refreshing, and perfect for summer gatherings.

# Ingredients:

→ Creamy Base

01 - 8 ounces cream cheese, softened to room temperature
02 - 3.4 ounces instant cheesecake pudding mix or vanilla pudding mix
03 - 1 cup pineapple juice from canned pineapple

→ Fruits

04 - 1 pound strawberries, sliced
05 - 1 cup green or red grapes, halved
06 - 15 ounces canned mandarin oranges, drained
07 - 20 ounces canned pineapple chunks, drained
08 - 3 kiwis, peeled and sliced
09 - 1 banana, sliced

# Steps:

01 - In a mixing bowl, use an electric mixer to whip the cream cheese until fluffy.
02 - Add the pudding mix and pineapple juice to the cream cheese and beat until smooth.
03 - In a large bowl, add strawberries, grapes, mandarin oranges, pineapple chunks, kiwis, and banana.
04 - Gently toss the cream cheese mixture with the fruits until evenly coated.
05 - Serve immediately.

# Notes and Tips:

01 - Leftovers can be stored in an airtight container in the fridge for 1-2 days.

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