Red White Blue Salad (Printable Version)
# What You'll Need:
→ Fruit Mix
01 -
4 big bananas, peeled and sliced up
02 -
12 ounces fresh blueberries
03 -
1/4 cup lemon juice squeezed from one large lemon
04 -
1 pound strawberries, with tops off and chopped
→ Cheesecake Layer
05 -
1 cup liquid French vanilla creamer
06 -
8 ounces cream cheese, nice and soft
07 -
3.4 ounces dry instant cheesecake pudding mix
# Steps to Follow:
01 -
Grab a bowl and mix cream cheese with an electric mixer till it’s all smooth. Scrape the bowl sides as you go so you don’t miss any bits.
02 -
Dump in the pudding powder and keep mixing until it all blends together.
03 -
Switch your hand mixer to low. Pour in the vanilla creamer a little at a time. Let each splash mix in before you add more. When you’re done, stash the bowl in the fridge while you get the fruit ready.
04 -
Toss your banana slices with lemon juice in a big bowl, then pour out any juice left behind. Toss in strawberries and blueberries, then mix gently so you don’t smash stuff.
05 -
Take the chilled cheesecake mix, fold it into the fruit, and keep going till everything is coated evenly.
06 -
You can eat it right away, or stick it in the fridge until you want it. If it’s been hanging out in the fridge for a while, give it a gentle stir before serving.
# Additional Tips:
01 -
If you want to prep ahead, keep the cheesecake part and fruit part in their own bowls and just mash them together right before eating. That way it stays nice and fresh.
02 -
Cheesecake mix got too thick? Just add a splash more creamer until it loosens up.
03 -
Don’t dump the creamer in all at once or your mix might go all lumpy.
04 -
No creamer? Use 1 cup heavy cream, a quarter cup powdered sugar, and 2 teaspoons vanilla instead.