Pina Colada Cheesecake Salad
Pina Colada Cheesecake Salad is my latest obsession. This simple recipe starts with a fresh pineapple fruit salad tossed with a rich and buttery coconut rum cheesecake filling (don't worry it's kid friendly) to create the most spectacular fruit salad ever!
Ingredients
- 8 ounces cream cheese
- 3.4 ounce package coconut cream flavored instant pudding unprepared
- 1 teaspoon rum extract
- 1 cup International Delight French Vanilla Creamer
- 1 fresh pineapple cut into bite-size pieces about 4 cups
- 1 pound strawberries quartered
- 4 mandarin oranges peeled and sectioned
Instructions
- In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip the 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 it is well combined. Blend in the rum extract.
- 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 to the mixture. Whip until smooth.
- In a large bowl, combine pineapple, strawberries, and oranges. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
- Chill until ready to serve or serve immediately.
Notes
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. Trust me on this one.
To make this ahead: 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!
Nutrition
Serving: 1 | Calories: 131cal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 84mg | Sugar: 16g | Fiber: 2g | Calcium: 34mg | Iron: 1mg