Description

This Red White and Blue Cheesecake Salad is a delightful no-bake dessert perfect for summer festivities. With layers of fresh strawberries, blueberries, and a creamy pudding filling, it’s as easy to prepare as it is delicious. Ideal for family gatherings or any celebration, this salad offers a refreshing, flavorful treat anyone can enjoy!

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

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Instructions

In a large bowl, combine pudding mix, yogurt, and milk; whisk until well mixed. Let it sit for 5 minutes to thicken.
In a large glass or trifle bowl, layer half of the sliced strawberries evenly on the bottom, placing larger strawberries on the outer edge.
Spread half of the pudding mixture over the strawberries using a flat spatula.
Add one-third of the blueberries on top of the pudding layer.
Repeat with the remaining strawberries and pudding mixture, topping with the rest of the blueberries thereafter.
Finish the layers with mini marshmallows, and top with the remaining blueberries and raspberries or blackberries.
Cover with plastic wrap or foil and refrigerate for at least one hour before serving.
Optionally, add whipped cream on top just before serving.

Notes

You can use sugar-free pudding mix for a lighter version.
Feel free to substitute the berries with your favorites; this salad is flexible!

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 25g
Sodium: 150mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg