Description
This Red White and Blue Cheesecake Salad brings together fresh strawberries, blueberries, and creamy yogurt for a delightful, easy-to-make dessert that’s perfect for celebrating the 4th of July!
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 well to blend. Allow the mixture to sit for 5 minutes to thicken.
- In a large glass serving bowl or trifle bowl, layer half of the sliced strawberries evenly across the bottom. Place larger strawberries on the edges.
- Smooth half of the pudding mixture over the layer of strawberries using a flat spatula.
- Sprinkle 1/3 of the blueberries on top of the pudding layer.
- Repeat the layers using the remaining strawberries, the rest of the pudding mixture, and half of the remaining blueberries.
- Finish by topping the cheesecake salad with mini marshmallows, the remaining blueberries, and either raspberries or blackberries.
- Cover the bowl with plastic wrap or foil and chill in the refrigerator for at least an hour before serving.
- If desired, add whipped cream just before serving.
Notes
For a lighter version, consider using sugar-free instant pudding and non-dairy yogurt.
This salad can be made a few hours ahead, making it a great choice for gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 24g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg