Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 3.4 oz instant banana cream pudding mix
  • 0.5 cup whole milk, cold
  • 8 oz whipped topping, thawed
  • 1 lb fresh strawberries, hulled and quartered
  • 3 large bananas, ripe but firm, sliced into 1/2-inch coins
  • 2 cups mini marshmallows
  • 0.5 cup toasted pecans, chopped

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese using an electric hand mixer until completely smooth and aerated.
  2. Gradually add the dry instant pudding mix and cold milk to the cream cheese, beating until a thick, uniform cheesecake base forms.
  3. Using a rubber spatula, gently fold in the thawed whipped topping using a cut-and-fold motion to maintain volume.
  4. Stir in the quartered strawberries, mini marshmallows, and toasted pecans until evenly distributed.
  5. Gently fold in the sliced bananas last, ensuring they are coated by the cream mixture to prevent enzymatic browning.
  6. Cover and refrigerate for at least 1 hour to allow the lipid structures to stabilize and flavors to meld before serving.