Ingredients:

  • 8 oz cream cheese, softened
  • 3.4 oz instant cheesecake pudding mix
  • 1 cup heavy whipping cream
  • 1/2 cup whole milk
  • 1/4 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 lb fresh strawberries, hulled and quartered
  • 3 large bananas, sliced into rounds
  • 1 tbsp fresh lemon juice
  • 1/2 cup graham cracker crumbs

Instructions:

  1. Prepare the bananas. Slice 3 large bananas into rounds and toss them in a bowl with 1 tbsp fresh lemon juice. Note: This prevents enzymatic browning and keeps the fruit vibrant.
  2. Prep the strawberries. Hull and quarter 1 lb fresh strawberries until you have uniform pieces that will distribute evenly.
  3. Cream the foundation. Beat 8 oz softened cream cheese and 1/4 cup powdered sugar in a large bowl until smooth and velvety. Note: Any lumps left now will be impossible to remove later.
  4. Incorporate the flavors. Whisk in 1/2 cup whole milk and 1 tsp pure vanilla extract until fully combined and glossy.
  5. Thicken the base. Slowly add 3.4 oz instant cheesecake pudding mix until the mixture begins to tighten and hold its shape.
  6. Whip the cream. In a separate chilled bowl, beat 1 cup heavy whipping cream until stiff peaks form and the cream holds its structure when the whisk is lifted.
  7. Combine the mixtures. Gently fold the whipped cream into the cream cheese base until no white streaks remain.
  8. Add the fruit. Fold in the strawberries and lemon coated bananas until every piece is shrouded in cream.
  9. Chill for stability. Refrigerate for at least 30 minutes until the mixture is cold and set.
  10. The final touch. Sprinkle 1/2 cup graham cracker crumbs over the top immediately before serving for maximum crunch.