Ingredients
Method
Preparation
- Soften your cream cheese by removing it from the fridge about 30-45 minutes before you start.
- Beat the softened cream cheese with a hand mixer until smooth, about 1-2 minutes.
- Mix in the powdered sugar and vanilla extract until combined.
- In a separate bowl, whisk together cold milk and instant cheesecake pudding mix for about 2 minutes until thickened.
- Combine the pudding mixture with the cream cheese mixture until well incorporated.
- Fold in the thawed whipped topping using a rubber spatula.
- Prepare the fruit by slicing strawberries and bananas.
Assembly and Serving
- Fold the sliced strawberries, banana rounds, and mini marshmallows into the cheesecake mixture gently.
- Cover the bowl and chill the salad in the refrigerator for at least 1 hour, preferably longer.
- Before serving, sprinkle crushed graham crackers on top.
- Serve cold, garnished with extra fruit if desired.
Notes
Store leftovers in the fridge for up to 2 days, but best enjoyed within the first 24 hours. Can add variations such as blueberries or chocolate chips for different flavors.
