Description
A creamy, fruity no-bake dessert made with cheesecake pudding, fresh strawberries, and bananas for a light yet indulgent treat. This easy salad comes together in minutes and is perfect for warm days or quick gatherings.
Ingredients
1 (8 oz) block cream cheese, softened
1 (3.4 oz) box instant cheesecake pudding mix
1 cup cold milk
1 (8 oz) tub whipped topping (such as Cool Whip)
2 cups sliced strawberries
2 bananas, sliced
Mini marshmallows (optional)
Crushed graham crackers for topping (optional)
Instructions
- Beat the softened cream cheese in a large bowl until smooth and fluffy with no lumps.
- Add the instant cheesecake pudding mix and cold milk. Mix until thick, creamy, and well combined.
- Gently fold in the whipped topping until fully incorporated and light in texture.
- Carefully fold in the sliced strawberries and bananas, adding bananas just before serving to prevent browning.
- Optional: Stir in mini marshmallows for extra sweetness and texture.
- Sprinkle crushed graham crackers on top before serving for a classic cheesecake touch.
- Chill for at least 30 minutes before serving to allow the salad to set.
Notes
For a lighter version, substitute whipped topping with Greek yogurt for added protein and tang.
Add chopped pecans or crushed vanilla wafers for extra crunch.
Try blueberries or raspberries for a mixed-berry variation.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Add bananas just before serving or toss them lightly in lemon juice to reduce browning.
Freezing is not recommended as the texture may become watery after thawing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
