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Serve chilled in a glass bowl or dessert cups with a garnish of fresh mint or a sprinkle of coconut for presentation.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Note: The bananas may brown over time, so you can add them just before serving if making ahead.
Avoid freezing as the texture of the cream and fruits will change.
Variations
Tropical twist: Add chunks of mango, kiwi, or papaya for even more island flair.
Nutty crunch: Mix in chopped macadamia nuts or toasted almonds for texture.
Dairy-free version: Use a non-dairy cream cheese and coconut whipped topping.
Make it lighter: Use light cream cheese and sugar-free pudding mix for a lower-calorie version.
Kids’ favorite: Add rainbow sprinkles or use fruit-flavored mini marshmallows.
FAQ
Q: Can I use frozen fruit instead of fresh or canned?
A: Yes, but make sure to thaw and drain well to avoid excess moisture that can thin out the cheesecake mixture.
Q: What can I use instead of pudding mix?
A: You can substitute with a mixture of cream cheese, powdered sugar, and a bit of Greek yogurt or sour cream for tang, but the pudding adds flavor and stability.
Q: How long in advance can I make this salad?
A: It’s best served within a few hours of preparation. For optimal freshness, especially with bananas, make it the day of and chill for 1-2 hours before serving.
Q: Is this a dessert or a side dish?
A: Both! While it’s technically a dessert, it’s often served as a sweet side dish at potlucks, picnics, and holiday gatherings.
Let me know if you want a printable version or social media caption to go along with it!
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