Red White and Blue Cheesecake Salad
A delightful blend of creamy cheesecake flavors with fresh berries, this refreshing dessert is perfect for summer gatherings, barbecues, and picnics.
Ingredients
For the cheesecake base
- 3.4 oz Cheesecake flavored instant pudding Ensure it's the instant type for proper texture.
- 8 oz Cream Cheese (room temperature) Bring to room temperature for easy blending.
- 8 oz Whipped topping Use a non-dairy alternative if desired.
- 1 cup Milk Any kind of milk will work.
- 10 oz Mini marshmallows Can be substituted with chopped bananas.
For the fruit mix
- 1 cup Sliced strawberries Prepare by rinsing and slicing.
- 1 cup Fresh blueberries Use fresh for best flavor.
- 1 cup Fresh raspberries Handle gently to maintain shape.
Instructions
Preparation
- In a medium bowl, whisk together the pudding mix, whipped topping, cream cheese, and milk until smooth.
- Add the marshmallows to the cheesecake dressing and stir to evenly mix.
- Gently mix the berries (one type at a time) into the cheesecake mixture, being careful not to break them.
- Cover and place in the fridge to chill for at least an hour. This salad can be made up to 48 hours in advance.
Notes
For an exciting twist, consider adding chocolate chips or experimenting with various fruits based on the season. Store leftovers in an airtight container in the refrigerator for up to three days.