Red, White & Blue Cheesecake Salad
A creamy, dreamy, no-bake dessert “salad” packed with strawberries, blueberries, and raspberries—perfect for Fourth of July, summer BBQs, or just because.
Ingredients
- 3.4 oz instant cheesecake-flavor pudding mix
- 8 oz cream cheese softened
- 1 t vanilla extract
- 1 c milk
- 8 oz whipped topping thawed
- 10 oz mini marshmallows
- 1 c strawberries
- 1 c blueberries
- 1 c raspberries
- Additional fruit and whipped topping for garnish
Instructions
- For prep: Set out the cream cheese to soften. If it’s very stiff, cut into small cubes on a cutting board and cover with a bowl. Set aside.
- Wash and gently pat dry the fresh blueberries, strawberries, and raspberries. Cap and slice the strawberries, and set all fruit aside.
- Once the cream cheese is fully softened, beat for 30-45 seconds on low, until it's light and creamy. Then add the pudding mix, vanilla, and milk and beat on low until smooth. Scrape down the sides of the bowl, then increase to medium speed and mix for 2 minutes until creamy.
- Use the silicone spatula/bowl scraper to gently fold in the whipped topping until fully combined.
- Gently stir in the mini marshmallows, blueberries, the sliced strawberries and raspberries, stirring very gently to avoid crushing the delicate raspberries.
- Cover and refrigerate for at least 1 hour before serving to allow the base to set up.
- Top servings with extra fresh berries and another spoonful of Cool Whip, if desired.
Nutrition
Calories: 244kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 211mgPotassium: 119mgFiber: 1gSugar: 28gVitamin A: 312IUVitamin C: 11mgCalcium: 63mgIron: 0.2mg
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