Description
Red White and Blue Cheesecake Salad is a creamy, no-bake dessert loaded with cheesecake pudding, fluffy whipped topping, mini marshmallows, and fresh summer berries. It’s the ultimate festive treat for patriotic holidays, summer parties, or easy potluck prep. Quick, colorful, and crowd-pleasing—make it ahead and serve it chilled!
Ingredients
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3.4 oz cheesecake-flavored instant pudding mix
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8 oz cream cheese, softened to room temperature
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8 oz whipped topping (like Cool Whip), thawed
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1 cup milk
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10 oz mini marshmallows
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1 cup sliced strawberries
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1 cup fresh blueberries
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1 cup fresh raspberries
Instructions
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In a medium bowl, whisk pudding mix, cream cheese, whipped topping, and milk until smooth.
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Fold in mini marshmallows gently.
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One type at a time, gently fold in sliced strawberries, blueberries, and raspberries.
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Cover and refrigerate for at least 1 hour before serving.
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Stir gently before serving. Best served chilled.
Notes
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For best texture, use fresh berries. If using frozen, thaw and drain completely.
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Salad can be made up to 48 hours ahead. Store tightly covered in the fridge.
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Gently fold ingredients to avoid crushing berries.
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Try dairy-free alternatives for a vegan version.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 34 g
- Carbohydrates: 42 g
- Protein: 3.5 g