1-Getting started with this recipe is as easy as gathering your ingredients and following a few simple steps. Begin by preparing the cream cheese mixture, which forms the heart of the salad. This no-bake method keeps things quick and fuss-free, perfect for busy schedules.

2-In a medium tall bowl, whip the 8-ounce package cream cheese using an electric mixer until smooth it might feel tough at first, but it will loosen up nicely. Next, add the 3.4-ounce package of instant cheesecake pudding and beat until fully combined; if it thickens too much, add a splash of the 1 cup French Vanilla Creamer to make it easier to mix. With the mixer on low, slowly pour in the remaining creamer, a tablespoon at a time, until everything blends into a creamy texture.

3-Once your cheesecake base is ready, move to the fruit part in a large bowl and combine the 1 pound strawberries, 4 mandarin oranges, 20-ounce can pineapple tidbits, 3 kiwi, and 2 mangoes. Gently fold the cheesecake mixture into the fruit to coat everything evenly without mashing. For the final touch, toss the 1 banana cut into coins with the juice of 1/2 lemon in a small bowl, drain any excess liquid, and fold it into the salad. Chill the whole thing until you’re ready to serve or enjoy it right away for a fresh treat.