Strawberry Banana Cheesecake Salad

No ratings yet

Strawberry Banana Cheesecake Salad

Easy, creamy layered Jello salad with fresh strawberries, creamy cheesecake filling, and sweet bananas topped with Cool Whip, fresh fruit, and graham cracker crumbs.

Prep Time20

Cook Time5

Chill Time2

Total Time2 25

Course: Dessert, Side Dish

Cuisine: American

Servings:

Calories: 226kcal

Author: Cara Lanz

Ingredients

Strawberry Layer

2 cups water
½ cup sugar
¼ cup cornstarch
6 ounces strawberry Jell-O
2 pounds fresh strawberries, hulled and sliced (6 cups of sliced berries)

Cheesecake Layer

16 ounces cream cheese, room temperature
½ cup sugar
½ cup sour cream
12 ounces Cool Whip, divided
3 bananas, sliced
Toppings: sliced strawberries, sliced bananas, graham cracker crumbs

Instructions

For strawberry layer, bring water, sugar, and cornstarch to a boil. Boil and stir for one minute. Remove from heat. Stir in strawberry Jell-O powder until dissolved. Cool 10 minutes.
Stir sliced strawberries into Jell-O. Pour strawberry mixture into 9 x 13 pan. Chill in refrigerator until set, about an hour, or freezer for 30 minutes.
In large mixing bowl, beat cream cheese, sugar, and sour cream until smooth. Stir in 1 ½ cups Cool Whip until completely combined. Spread cream cheese mixture over the strawberry Jell-O layer.
Arrange banana slices on top of the cheesecake layer. Spread 3 cups Cool Whip over the banana slices. Be sure to completely cover the bananas. Chill until set, 2-4 hours.
Immediately before serving, top with sliced strawberries, sliced bananas, and graham cracker crumbs.

Notes

To speed up setting the Jello layer, place the pan in the freezer for 30 minutes.
Be sure to completely cover the sliced bananas with Cool Whip to keep them from turning brown.
Save the toppings for the last minute to keep the bananas fresh and the graham cracker crumbs crispy.

Nutrition