One of my all time favorite things is cheesecake.
This is one of the most delicious and EASY recipes you can make!
You can even make this a more ‘healthy’ way by just omitting the cheesecake filling (philly) and just using even sugar free pudding and lite cool whip with light yogurt!
You can even make this a more ‘healthy’ way by just omitting the cheesecake filling (philly) and just using even sugar free pudding and lite cool whip with light yogurt!
I personally am in love with the full flavor – in moderation of course – maybe 😉
Its great for an easy dessert for the family or make a huge batch for a cook out or party!
There are so many different fruits you can use as well- raspberries, peaches even pineapple!
This is always one of the first things to go at any get together- seriously.
So easy to throw together – even at the last minute!
One bite and you will be in LOVE! 😀
It also keeps for about 2 days (i recommend using it within one though) Only because the bananas tend to brown if its any longer 🙂
This is one of those recipes that has endless possibilities to make it your own.
Next time I think Im going to try blueberries!
I brought some of this over to my mothers house and her eyes lit up as she took her first bite! WINNER! 😉
Please don’t forget to SHARE on Facebook and PIN IT!
Strawberry Banana Cheesecake Salad!
Ingredients
- 1/2 package of Philly cheesecake filling
- 2 small containers of vanilla yogurt
- 1 8 oz tub of cool whip, Thawed
- 1 small package cheesecake flavor instant pudding or pie filling mix
- ½ bag of miniature marshmallows optional
- 1 container of strawberries sliced
- 4 bananas sliced
Instructions
- In a large bowl, mix cheesecake filling, yogurt, pudding and cool whip until creamy.
- Stir in marshmallows (if using them).
- Fold in your sliced fruit.
- Garnish with additional fruit
- keep refrigerated until ready to serve
- ENJOY!
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Comments & Reviews
Mary says
What is cheesecake filling? Do you mean cream cheese?
Nancy Skipper says
Philidelphia brand cheesecake filling. Full of empty calories & chemiclas. I’d use cream cheese if I were making it. (JUST me…)
Mary says
Oh, nevermind, I see it in the ingredients picture.
Janette Andrews says
I think this would be good with cubed pound cake added.
Lisa M. says
love that idea!
Colleen W says
or even some crumbled up graham crackers!!
Mike says
Hold the bananas till just before serving, then they will not go brown.
Sally says
Sounds great! If you soak the bananas in pineapple juice or lemon juice for about 1/2 hr they won’t get brown as quick.
Sandra Yoder says
I’m wondering if you prepare the pudding or just pour in the mix??
Lisa M. says
I prepare it first 🙂
Chupacabras says
Do you make the pudding in Strawberry-Banana Cheesecake Salad or add it dry to the other ingredients?
Lisa M. says
I made it first 🙂
Sonya Coover says
YUM! I’m gluten free and this is a great trade off for cheesecake!
Terry Davenport says
I hate bananas in things like this, but the rest of the recipe sounds heavenly. Could you suggest a substitute for the bananas?