Description
Red White Blue Cheesecake Salad is a festive no-bake dessert with layers of strawberries, blueberries, raspberries, mini marshmallows, and creamy cheesecake pudding filling.
Ingredients
- 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 blackberries
- Whipped cream, for topping
Instructions
1. In a large mixing bowl, whisk together cheesecake pudding mix, vanilla yogurt, and milk until combined.
2. Let the mixture sit for 5 minutes to thicken.
3. In a large glass serving bowl or trifle bowl, layer half of the sliced strawberries evenly.
4. Spread half of the pudding mixture over the strawberries using a flat spatula.
5. Add one-third of the blueberries over the pudding layer.
6. Repeat with the remaining strawberries and pudding mixture.
7. Top with half of the remaining blueberries.
8. Add mini marshmallows, remaining blueberries, and raspberries or blackberries on top.
9. Cover with plastic wrap and refrigerate for at least 1 hour before serving.
10. Serve chilled with whipped cream if desired.
Notes
Serve well chilled for the best texture and flavor.
Use a clear serving bowl to show off the red, white, and blue layers.
Raspberries may be replaced with blackberries.
Non-dairy milk can be used if preferred.
Best enjoyed the same day it is assembled.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 22g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg