Instructions

• First, grab a large mixing bowl and mash together the whipped cream cheese and instant cheesecake pudding until the texture is smooth and kinda silky.
• Next, gently fold in the Cool Whip, careful to keep it fluffy and light – don’t over mix or you’ll lose that airy feel.
• Now, add the sliced strawberries, mandarin oranges, pineapple tidbits, kiwi, raspberries, and banana to the creamy mixture.
• Drizzle the juice of half a lemon over the fruit-cheesecake blend, folding gently to combine then so all gets that fresh tangy kick.
• At this point, you can pop your covered bowl into your pressure cooker on some rack to keep it outta direct liquid, sealing it in with minimal broth depth beneath for steaming (even a small splash works!).