Nothing beats this my nana's fruit salad - Hers is on a whole other level

Creating a Creamy Hawaiian Cheesecake Salad with French Vanilla Pudding Powder is a delightful way to bring tropical flavors into a decadent dessert. Here's a simple recipe that combines the richness of cheesecake with the freshness of fruit and the sweetness of French vanilla. This recipe is great for summer gatherings, potlucks, or any occasion when you want a refreshing and indulgent treat.

Serving the Creamy Hawaiian Cheesecake Salad is all about presentation and indulgence. Once the salad is thoroughly chilled, spoon it into a beautiful serving bowl or divide it among individual dessert glasses for a more elegant touch. Garnish the top with additional slices of strawberries, kiwi, and a few mandarin orange segments to highlight the tropical theme. A sprinkle of coconut flakes and chopped nuts can add a delightful crunch and visual appeal. If you're serving this at a gathering, consider setting out small plates and dessert forks or spoons alongside the bowl, allowing guests to serve themselves. For a more personalized touch, you can pre-portion the salad into individual cups, each garnished beautifully, ready for your guests to enjoy. This method not only simplifies serving but also makes your guests feel special with their own beautifully prepared dessert.

1 box (3.4 ounces) of French Vanilla Instant Pudding mix
1 cup of whole milk (cold)
1 package (8 ounces) of cream cheese, softened
1/2 cup of sour cream
1 can (20 ounces) of pineapple tidbits, drained
1 can (15 ounces) of mandarin oranges, drained
1 cup of strawberries, hulled and sliced
1 cup of kiwi, peeled and sliced
1 cup of grapes (green or red), halved
1/2 cup of coconut flakes (optional)
1/2 cup of chopped nuts (pecans or walnuts, optional)

Prepare the Pudding Mixture:

In a large mixing bowl, whisk together the French Vanilla Instant Pudding mix and cold milk until smooth and thickened. Set aside.

Mix with Cream Cheese:

In another bowl, use an electric mixer to beat the cream cheese until it's smooth and creamy with no lumps. Gradually add the pudding mixture to the cream cheese, mixing until well combined. Stir in the sour cream until the mixture is smooth.

Fold in the Fruit:

Gently fold in the pineapple tidbits, mandarin oranges, strawberries, kiwi, and grapes into the cream cheese and pudding mixture. Be careful not to crush the fruit.

Add Extras:

If using, stir in coconut flakes and chopped nuts for added texture and flavor.

Chill:

Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together and the salad to chill thoroughly.

Serve:

Serve the Hawaiian Cheesecake Salad in a large serving bowl or individual cups. Garnish with extra fruit slices, coconut flakes, or a sprinkle of nuts on top for presentation.

Tips:
For a lighter version, you can use low-fat cream cheese and sour cream.
Feel free to adjust the types and amounts of fruit based on your preference or seasonal availability.
Make sure to drain the canned fruits well to prevent the salad from becoming too watery.