👩‍🍳 Preparation:

1: Prepare the Cheesecake Cream Base

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer (about 2 minutes).
2. Add the instant cheesecake pudding mix and cold milk, and beat on medium speed for 1–2 minutes until thickened.
3. Fold in the whipped topping using a spatula or wooden spoon until fully incorporated.
4. Drizzle in ¼ cup caramel sauce and gently swirl it through the mixture without overmixing—some caramel ribbons are delicious!
5. Set the bowl aside or refrigerate briefly while preparing the fruit.

2: Prepare the Fruit

1. Wash and chop all fruit into bite-sized pieces.
2. If using bananas, wait until just before serving to add them to avoid browning.
3. If desired, toss apples and bananas with a teaspoon of lemon juice to keep them fresh and prevent oxidisation.
4. In a separate large bowl, combine the apples, grapes, strawberries, and pineapple.

Tip: For best texture, pat fruit dry with paper towels to avoid excess moisture that may thin the cream base.

3: Combine the Fruit and Cream

1. Gently fold the cheesecake cream into the bowl of fruit.
2. Stir slowly to coat the fruit evenly in the fluffy cheesecake mixture.
3. Fold in the caramel bits, toffee pieces, or chopped caramel chocolates.
4. Add pecans or walnuts if using and give it one final, gentle stir.

4: Serve and Garnish

1. Transfer the salad into a serving bowl or trifle dish.
2. Drizzle extra caramel sauce over the top.
3. Garnish with extra fruit slices, caramel shavings, or a sprinkle of nuts for presentation.
4. If using bananas, stir them in right before serving to keep their colour and firmness.