Description
This Red White and Blue Cheesecake Salad is a deliciously simple, no-bake dessert filled with layers of creamy cheesecake, fresh fruits, and mini marshmallows. Ideal for celebrating Independence Day, this patriotic treat features flavors that everyone will love, making it a must for your next gathering or BBQ.
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, combine the pudding mix, yogurt, and milk; whisk until smooth and let thicken for 5 minutes.
- In a large serving or trifle bowl, layer half of the sliced strawberries in an even layer, placing larger pieces on the edges.
- Spread half of the pudding mixture over the strawberries using a spatula.
- Sprinkle one-third of the blueberries on top of the pudding layer.
- Repeat the layering process with the remaining strawberries, pudding, and half of the blueberries.
- Finish by topping the salad with mini marshmallows, remaining blueberries, and raspberries or blackberries.
- Cover the bowl with plastic wrap or foil and refrigerate for a minimum of one hour before serving.
- Optionally, add whipped cream on top just before serving.
Notes
For a lighter version, use sugar-free pudding mix and non-dairy whipped topping.
Make sure to let the dessert chill thoroughly in the refrigerator for the best flavor and texture.
Feel free to substitute any of the berries based on availability or personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 29g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg