Cooking with Olivia: Red, White & Blue Salad

WEST MONROE, La. - Here is what you need for this 4th of July treat!

INGREDIENTS: 

1 (8-ounce) package cream cheese

1 (3.4-ounce) package instant cheesecake pudding, unprepared

1 cup International Delight French Vanilla Creamer

1 pound strawberries, cut into bite-size pieces

2 (6-ounce) containers blueberries

4 large bananas, sliced

 

Juice of 1 lemon

 

DIRECTIONS:

In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.

With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added. Whip until smooth. Refrigerate while you prepare the fruit.

**Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way.

TO MAKE AHEAD OF AN EVENT: Prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

 

 


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