Description
Dive into a delightful blend of creamy cheesecake and refreshing fruit salad with this Banana Pudding Cheesecake Salad. Perfect for potlucks, picnics, or any family gathering, this recipe combines the rich flavors of banana pudding with the creamy texture of cheesecake, all in a no-bake, easy-to-assemble dessert that’s sure to impress.
Ingredients
Scale
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup confectioners’ sugar
- 1 tablespoon vanilla extract
- 1 tub (12 ounces) whipped topping, thawed
- 4 large ripe bananas, sliced
- 1 box (11 ounces) vanilla wafers, crushed
- 1 can (20 ounces) crushed pineapple, drained
- 1 cup miniature marshmallows (optional)
Instructions
- In a large bowl, beat the cream cheese until smooth. Mix in confectioners’ sugar and vanilla extract until creamy.
- Fold in the whipped topping gently until well combined.
- In a large salad bowl, layer half of the crushed vanilla wafers, followed by half of the cream cheese mixture.
- Add a layer of sliced bananas and a layer of drained pineapple. Sprinkle with marshmallows if using.
- Repeat the layers with the remaining ingredients.
- Chill in the refrigerator for at least one hour before serving to allow the flavors to meld.
Notes
- For best results, allow the cream cheese to reach room temperature before mixing to avoid lumps.
- To prevent the bananas from browning, toss them lightly in lemon juice before adding to the salad.
- If you prefer a less sweet version, reduce the confectioners’ sugar or use a sugar substitute suitable for whipping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400
- Sugar: 30g (estimate)
- Sodium: 200mg (estimate)
- Fat: 25g (estimate)
- Saturated Fat: 14g (estimate)
- Unsaturated Fat: 10g (estimate)
- Trans Fat: 0g
- Carbohydrates: 35g (estimate)
- Fiber: 2g (estimate)
- Protein: 5g (estimate)
- Cholesterol: 45mg (estimate)