Description
This Red White and Blue Cheesecake Salad features a delightful blend of fresh strawberries, blueberries, and a creamy pudding mix, making it a standout no-bake dessert perfect for the 4th of July celebrations. Easy to prepare and bursting with flavor, it’s a hit for any summer gathering!
Ingredients
Scale
- 6.8 ounces unprepared instant cheesecake pudding mix (two 3.4 ounce boxes)
- 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, combine pudding mix, yogurt, and milk, whisking until smooth. Allow to thicken for 5 minutes.
- In a large glass serving bowl, layer half of the sliced strawberries evenly on the bottom, placing larger strawberries on the outer edges.
- Spread half of the pudding mixture over the strawberries with a flat spatula.
- Sprinkle one-third of the blueberries on top of the pudding layer.
- Add the remaining strawberries, followed by the rest of the pudding mixture, and then half of the remaining blueberries.
- Top with mini marshmallows, the rest of the blueberries, and either raspberries or blackberries.
- Cover with plastic wrap and refrigerate for at least one hour before serving.
- Optionally, add whipped cream on top just before serving.
Notes
For best results, let the salad chill for longer than one hour to enhance flavors.
Feel free to customize with your favorite fruits or use sugar-free pudding for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 22g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg