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Strawberry Banana Cheesecake Salad

Strawberry Banana Cheesecake Salad


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


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.

Servings: 16 (1/2 cup servings).

St Patrick's Day Pudding Parfaits

St Patrick's Day Pudding Parfaits


  • 3.9 ounce instant chocolate pudding
  • 2 cups milk
  • 3.9 ounce instant vanilla pudding
  • 2 cups heavy cream
  • ½ teaspoon vanilla extract or mint, depending on your tastes
  • Green food coloring
  • 8 Oreo cookies any cream filled chocolate cookies
  • 8 oz whipped topping


1. Pour in 2 cups of milk into a medium bowl, then add the chocolate pudding mix. Use a hand mixer to combine the 2 ingredients and beat on low for 2 minutes, then place in the refrigerator for 5 minutes to set up.

2. In a separate bowl, pour in the 2 cups of heavy cream and add the vanilla pudding mix. Begin by beating the ingredients together at low speed. Then gradually beat at a faster speed, until the mixture is light and fluffy. Beat in the vanilla extract and green food coloring (to your desired color).

3. Place a thick layer of the chocolate pudding into each of your 4 cups. Then add a layer of the green whipped pudding. 

4. Next, add a layer of crumbled oreo cookies. Then a layer of whipped topping. Top it off with a large dollop of the green whipped pudding.

5. Decorate with a chocolate gold coin and oreo crumbs.

6. Place them in the fridge and serve chilled.


Place the St. Patrick’s Pudding Parfaits covered in the refrigerator. They are best eaten the same day but will last for up to 3 days. I do not recommend freezing them as it changes the texture.