Cheesecake Fruit Salad (Print Version)
# Ingredients:
→ Creamy Base
01 -
1 box instant cheesecake pudding mix (3.4 oz package)
02 -
1½ cups frozen whipped topping, thawed
03 -
2 cups strawberry yogurt (16 oz total)
→ Fresh Fruit Mix
04 -
1 ripe banana, diced
05 -
1 cup fresh raspberries
06 -
1 cup seedless grapes, halved if large
07 -
1 medium peach, pitted and chopped
→ Optional Topping
08 -
Graham crackers, finely crushed for sprinkling
# Instructions:
01 -
In a large mixing bowl, whisk together the dry cheesecake pudding powder, thawed whipped topping, and strawberry yogurt until smooth and well combined. The mixture should be light and fluffy.
02 -
Gently fold in all the prepared fruit using a large spoon or spatula. Be careful not to mash the delicate berries and fruit pieces. Mix just until everything is evenly coated with the creamy mixture.
03 -
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld. Just before serving, sprinkle crushed graham crackers on top if desired for that authentic cheesecake touch.
# Notes:
01 -
Don't prepare the pudding mix according to package directions - just use the dry powder straight from the box
02 -
Feel free to substitute any seasonal fruits you love - strawberries, blackberries, or even diced apples work wonderfully
03 -
This salad tastes best when served fresh, but will keep covered in the refrigerator for 2-3 days
04 -
Perfect as a light dessert or refreshing side dish for summer gatherings and potlucks