Description
A creamy, no-bake Strawberry Banana Cheesecake Salad that tastes like sunshine in a bowl, swirling plush cheesecake cream with juicy strawberries, silky banana slices, and playful mini marshmallows for a chilled, party-perfect treat.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 box (3.4 oz) instant cheesecake pudding mix
- 1 cup cold milk
- 8 oz whipped topping (Cool Whip), thawed
- 4 cups fresh strawberries, hulled and sliced
- 3 medium bananas, sliced
- 2 cups mini marshmallows
Instructions
- Preheat Your Equipment: Chill a large mixing bowl and beaters in the fridge for 10 minutes so the cream base whips smoothly.
- Combine Ingredients: Beat the softened cream cheese until perfectly smooth. Add the dry pudding mix and cold milk, then beat until thick, creamy, and lump free.
- Prepare Your Cooking Vessel: Choose a roomy bowl or trifle dish that will hold the creamy base and fruit comfortably.
- Assemble the Dish: Fold the whipped topping into the cheesecake mixture until fluffy. Gently fold in the sliced strawberries, banana coins, and mini marshmallows.
- Cook to Perfection: Refrigerate for at least 1 hour so the flavors marry and the texture sets pleasantly.
- Finishing Touches: Right before serving, top with a few fresh strawberry slices and extra banana for color.
- Serve and Enjoy: Spoon into chilled bowls or cups and serve cold for the creamiest bite.
Notes
- Note: Slice bananas just before folding them in to keep them from browning.
- Use very cold milk so the pudding thickens quickly and smoothly.
- For a bakery-style finish, sprinkle crushed graham crackers on top before serving.
- Lighten it up by swapping half the cream cheese with Greek yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg