Hawaiian Cheesecake Salad

Hawaiian Cheesecake Salad 1 (8-ounce) package cream cheese, room temperature 1 (3.4-ounce) package instant cheesecake pudding, unprepared 1 cup International Delight French Vanilla Creamer (liquid) 1 pound strawberries, hulled and sliced 4 mandarin oranges, peeled and sectioned 1 (20-ounce) can pineapple tidbits, drained 3 kiwi, peeled and cut into half moons 2 mangoes, cut into bite size chunks 1 banana, cut into coins juice of 1/2 lemon In a stand mixer, whip cream cheese until it becomes smooth. Add the dry pudding mix, beat until combined. If the mixture is too thick, add a little creamer. With the mixer on low, slowly add the remaining creamer, a tablespoon at a time. Mix until it becomes smooth and repeat until all of the creamer has been added to the mixture. Whip until smooth. In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit. In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad. Chill until ready to serve or serve immediately.