This fluffy fruit salad blends strawberries, bananas, and creamy cheesecake filling—perfect for potlucks, picnics, or a no-bake summer dessert.

1 (8 oz) block cream cheese, softened

1 (3.4 oz) box instant cheesecake pudding mix (dry)

1 cup vanilla or plain Greek yogurt

1 (8 oz) container Cool Whip or whipped topping

2 cups fresh strawberries, sliced

2 large bananas, sliced

Optional: 1 cup mini marshmallows

Optional: ½ cup crushed graham crackers or granola (for topping)

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In a large bowl, beat the softened cream cheese until smooth and creamy.

Add the dry cheesecake pudding mix and Greek yogurt; mix until fully combined.

Gently fold in the whipped topping until the mixture becomes light and fluffy.

Slice the strawberries and bananas and fold them into the cheesecake mixture.

Serve immediately or refrigerate for 1–2 hours to allow the salad to firm up.

Optional: Fold in mini marshmallows or sprinkle crushed graham crackers on top just before serving.

Toss banana slices in a bit of lemon juice to prevent browning.

Substitute other fruits like blueberries, raspberries, or pineapple for variation.

Use fresh whipped cream in place of Cool Whip if desired.

For a tangier taste, replace Greek yogurt with sour cream.

Add-ins like granola, chocolate chips, or chopped nuts can enhance flavor and texture.