Cheesecake Fruit Salad


(8-ounce) package cream cheese, softened
1 cup Cool Whip, thawed
1 (3.4-ounce) package instant cheesecake pudding mix (just the dry mix, do not prepare)
1/2 cup confectioners’ sugar
1 teaspoon pure vanilla extract
2 cups strawberries, hulled and sliced
1 cup blueberries
1 cup raspberries
1 cup grapes, halved
1 (11-ounce) can mandarin oranges, drained
1 large banana, sliced (optional)


1. In a large mixing bowl, beat the softened cream cheese until it becomes nice and smooth.

2. Add the dry cheesecake pudding mix, confectioners’ sugar, and vanilla extract to the cream cheese and beat until well combined.

3. Gently fold in the Cool Whip until the mixture is uniform.

4. Carefully add the strawberries, blueberries, raspberries, grapes, and mandarin oranges to the cream cheese mixture. If you’re adding bananas, now’s the time to gently fold them in as well.

5. Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld together. Give it a gentle stir before serving and then, dig in!

Variations & Tips

– Feel free to mix up the fruits based on what’s in season or your personal preferences. Kiwi, pineapple, and mango make great additions or substitutions.

– Want a chunkier version? Fold in some mini marshmallows or chopped nuts like pecans or walnuts for extra texture.
– To keep your bananas from browning too quickly, toss them in a bit of lemon juice before adding them to the salad.

– For an extra touch of indulgence, drizzle some caramel sauce on top before serving.

– If you’re looking to cut down on the sugar, you can opt for sugar-free pudding mix and use a natural sweetener in place of the confectioners’ sugar.

Just remember, while it’s hard to resist, letting it chill for a bit really lets the magic happen. Enjoy the smiles all around when you bring this dish to the table. It’s dessert, it’s fruit, it’s a salad—it’s a little bit of everything good!