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This dessert mixes all kinds of colorful tropical fruits with a soft cheesecake-like sauce Every bite is loaded with sweet vibrant flavor and just the right touch of creamy Makes me feel like I'm on vacation every single time I make it for myself
I brought this dish once to a backyard cookout and it was gone before anyone touched the burgers Now my whole family wants it at every summer get together and I love watching everyone grab extra helpings
Delightful Ingredients
- French vanilla coffee creamer: makes the whole mix extra smooth with a lovely vanilla twist Go for something really creamy
- Cream cheese: this is what makes the base dreamy soft Let it come to room temp so it mixes up super easy
- Fresh strawberries: bring bright color and sweet notes Pick ones that smell amazing and look lively
- Mandarin oranges: give a citrusy tanginess Make sure they’re the kind sitting in juice not syrup for a fresher taste
- Pineapple chunks: add even more tropical flavor Use fresh or grab the canned kind in juice for quick prep
- Kiwi fruit: pops in a green zing Look for ones that give just a bit when you press them
- Mangoes: help make the salad velvety Choose those that are a touch soft with a sweet scent
- Instant cheesecake flavored pudding: amps up the cheesecake taste Trust your favorite brand for a solid result
Simple Step-by-Step
- Mix and Chill
- Drizzle the creamy cheesecake blend over the prepared fruit Use a big spatula to gently mix so all the fruit gets coated Cover it up and stick in the fridge for at least four hours so the sauce thickens and the flavors all come together
- Combine Pudding and Creamer
- Pour in the instant pudding powder then slowly mix in the coffee creamer Start whisking on low to get rid of any chunks then switch to medium-high until it turns silky and just a little thicker
- Make the Cheesecake Dressing
- In another bowl whip your softened cream cheese all by itself until it’s totally smooth This way the final dressing comes out extra light
- Prep the Fruit
- Get all your fruit washed and ready Slice and halve the kiwi cube the mango and cut the strawberries into quarters Gently mix it all up in a big bowl so nothing gets mushy
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Storage Pointers
Cover and refrigerate leftovers right away It stays tasty for up to two days but honestly tastes best fresh If the cream gets thin just give everything a soft stir before serving
Swaps and Alternatives
No mango? Toss in papaya or more pineapple instead You can use vanilla pudding in place of cheesecake pudding if you want it less rich Dairy-free folks should try coconut creamer and vegan cream cheese
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Favorite Ways to Serve
Dole out this salad cold in a giant bowl for family style or spoon into little cups for parties I love tossing on extra fruit or even toasted coconut for some island vibes
Island-Inspired Origins
This dish doesn’t come from Hawaii’s real food traditions but it does play with classic island fruits and creamy sweetness That’s why you’ll see it pop up at summer parties on the mainland because it’s fun and super tasty
Common Questions
- → Which fruits are best for this dessert?
Try a blend of mango, fresh strawberries, pineapple, kiwi, or mandarin oranges to keep it bright and full of different tastes.
- → How do you keep the fruit salad creamy?
Mix together softened cream cheese, a packet of instant pudding, and some coffee creamer until smooth, then fold this creamy mix gently into the fruit to keep everything nice and silky.
- → Can I prepare this dessert ahead of time?
Definitely! The flavor and texture only get better after a few hours in the fridge, so feel free to prep it early.
- → Are substitutions possible for the creamer?
Yep, you can swap in regular or vanilla coffee creamer. Milk or half-and-half will also do the trick, just know the flavor will be a little different.
- → How do you prevent the salad from getting watery?
Make sure to drain any canned fruit well and dab off any extra wetness from fresh fruit. This keeps your mix from ending up soupy.
- → What’s the best way to serve this treat?
Chill it first, then spoon it into a big bowl for sharing at the table, or scoop into cups for a quick, colorful grab-and-go option.