Strawberry Banana Cheesecake Salad
Ingredients
- 1 package (8 oz) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping, thawed
- 2 cups fresh strawberries, hulled and sliced
- 3 ripe bananas, sliced
- 2 cups mini marshmallows
- 1 tablespoon lemon juice (optional, to help keep the bananas from browning)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and vanilla extract, then beat until well combined.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Toss the banana slices with the lemon juice if using.
- Add the strawberries, bananas, and mini marshmallows to the cheesecake mixture.
- Fold everything together gently until the fruit is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving for the best flavor and texture.
Optional Add-Ins
- Blueberries
- Fresh raspberries
- Chopped pecans or walnuts
- Crushed graham crackers sprinkled on top just before serving
- White chocolate chips
Storage
Store covered in the refrigerator for up to 2 days. For the freshest taste and appearance, it’s best enjoyed the same day it’s is made.