Description
This Red White and Blue Cheesecake Salad offers a delightful mix of flavors and textures. With its easy-to-follow prep, this dessert features layers of fresh strawberries, blueberries, and a creamy cheesecake base, making it an ideal choice for patriotic gatherings.
Ingredients
Scale
- 6.8 ounces unprepared instant cheesecake pudding mix
- 10 ounces vanilla yogurt
- 2 cups milk or non-dairy milk
- 2 pounds strawberries hulled and thinly sliced
- 1 pound fresh blueberries
- 1 cup mini marshmallows
- 1 cup fresh raspberries or 2 cups blackberries
- whipped cream or non-dairy whipped topping
Instructions
- In a large bowl, mix pudding mix, yogurt, and milk until well combined. Allow to thicken for 5 minutes.
- In a large glass serving bowl, place half of the sliced strawberries in an even layer, placing larger strawberries on the outer edges.
- Spread half of the pudding mixture over the strawberries with a flat spatula.
- Arrange one-third of the blueberries on top of the pudding layer.
- Repeat the layering process with the remaining strawberries, pudding mixture, and half of the blueberries.
- Top the salad with mini marshmallows, remaining blueberries, and either raspberries or blackberries.
- Cover the bowl with plastic wrap or foil and chill for at least one hour before serving.
- If desired, add whipped cream before serving.
Notes
For a lighter version, use sugar-free pudding and non-dairy whipped topping.
Ensure to hull strawberries properly for presentation and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 35g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg