1. 8 ounces cream cheese, softened
2. 3.4 ounces instant cheesecake pudding mix, unprepared
3. 1/4 cup liquid vanilla coffee creamer
4. 2 pounds strawberries, hulled and sliced
5. 3 medium bananas, sliced into coins
6. 2 tablespoons fresh lemon juice

Instructions:

1. In a tall, medium bowl, use an electric mixer on medium-high speed to whip the cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is – it will loosen up.
2. Add the dry pudding mix and continue mixing until well combined.
3. With the mixer running on medium-low speed, add the creamer to the cream cheese mixture, about a tablespoon at a time. When all the creamer is added, turn the mixer speed to high and whip until smooth.
4. In a large bowl, combine sliced strawberries, banana coins, and lemon juice. Stir until all the fruit is coated with lemon juice.
5. Add the cheesecake mixture to the bowl and use a mixing spatula or spoon to gently fold the cheesecake mixture into the fruit.
6. Chill until ready to serve or serve immediately.

• Do not pour all of the creamer into the cream cheese at once to avoid clumping.
• If substituting for the creamer, use 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.
• To make ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit.