Description
This Strawberry Banana Cheesecake Salad is a delightful no-cook dessert salad combining fresh strawberries and bananas with a creamy cheesecake-flavored dressing. The combination of cheesecake pudding mix, strawberry yogurt, and whipped topping creates a smooth, luscious dressing that perfectly complements the fresh fruit, making it a refreshing and crowd-pleasing treat ideal for any occasion.
Ingredients
Scale
Pudding Dressing
- 3.4 ounces cheesecake pudding dry mix
- 1 cup milk
- 12 ounces strawberry yogurt
- 8 ounces whipped cream (Cool Whip)
Fruit
- 2 pounds fresh strawberries (washed and halved)
- 6 large bananas (peeled and sliced)
Instructions
- Prepare the Pudding Mixture: In a small bowl, whisk together the milk and dry cheesecake pudding mix until the mixture is smooth and well combined. Next, whisk in the strawberry yogurt until fully incorporated. Then gently fold in the whipped cream (Cool Whip) until the dressing is smooth and creamy. Cover the bowl and refrigerate the dressing for 10 to 15 minutes to allow it to thicken.
- Combine the Fruit: In a large bowl, gently toss the halved strawberries and sliced bananas together to mix. Avoid mashing the fruit to keep the salad fresh and appealing.
- Mix Salad: Pour the chilled cheesecake pudding dressing over the fruit and stir gently until all the fruit is coated evenly with the creamy dressing.
- Serve or Chill: Serve the strawberry banana cheesecake salad immediately for a fresh taste, or chill it in the refrigerator until you are ready to serve, allowing the flavors to meld and the salad to firm up slightly.
Notes
- Use fresh, ripe strawberries and bananas for the best flavor and texture.
- Serve immediately or store chilled for up to 24 hours to prevent the bananas from browning excessively.
- You can substitute vanilla yogurt for strawberry yogurt if preferred.
- For a thicker dressing, refrigerate the pudding mixture longer before combining with the fruit.
- This salad is ideal for potlucks, picnics, and summer gatherings.
