Ingredients

- ▢8 ounce package of cream cheese softened
- ▢¼ cup granulated sugar
- ▢1 teaspoon pure vanilla extract
- ▢1½ cups strawberry banana yogurt
- ▢8 ounce container whipped topping thawed
- ▢4 cups fresh strawberries washed, tops removed, hulled, and quartered (reserve ½ cup for garnish)
- ▢2½ cups ripe bananas peeled and sliced (just before you are ready to serve, reserve ½ cup for garnish

Instructions

Using a large mixing bowl and a handheld mixer on medium-high, beat the softened cream cheese for 1-1½ minutes until smooth.
Add the sugar and vanilla, and continue beating for 1½-2 minutes until well incorporated.
Fold in the yogurt and whipped topping until completely combined. Cover and chill in the refrigerator for 30 minutes.
Just before you are ready to serve, gently fold in the 3½ cups of strawberries and 2 cups of sliced bananas. Garnish with reserved strawberries and sliced bananas.

Notes

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. (Just be aware that the longer the salad is in the refrigerator the bananas may brown slightly.)

Tips:

You can allow the cream cheese mixture to chill in the refrigerator overnight before adding the fresh fruit.
You can squeeze fresh lemon juice over the sliced bananas to prevent them from browning. It will also add a little brightness and tang to your salad.
Make sure your strawberries are completely dry before adding them into your salad. Excess water will thin out the creamy cheesecake mixture.
Ripe bananas give the best texture and sweetest flavor.
If you cannot find strawberry banana yogurt, you can substitute strawberry yogurt or vanilla yogurt.
You can add other fresh berries to the salad, such as blueberries, blackberries, raspberries, and even grapes. It is a very adaptable salad.

Nutrition Info