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–+ servings
Red White and Blue Cheesecake Salad

Red White and Blue Cheesecake Salad for Your Summer Celebrations

Experience summer with this refreshing Red White and Blue Cheesecake Salad, perfect for warm gatherings and picnics.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Base
  • 8 oz cream cheese softened
  • 8 oz cool whip substitute with whipped cream if desired
  • 3 oz cheesecake instant pudding mix use vanilla pudding mix if unavailable
  • 1 cup milk any type of milk works
For the Fruit & Texture
  • 10 oz mini marshmallows use fewer for a lighter dessert
  • 2 cups strawberries tops removed and quartered
  • 1 cup blueberries replace with blackberries if desired

Equipment

  • mixing bowl
  • electric mixer
  • spatula
  • Whisk
  • plastic wrap

Method
 

Instructions
  1. Beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
  2. Gently fold in the cool whip until fully blended.
  3. In a separate bowl, whisk together the pudding mix and milk until thickened.
  4. Combine the pudding mixture with the cream cheese and cool whip until just combined.
  5. Fold in the mini marshmallows, strawberries, and blueberries.
  6. Cover and refrigerate for at least one hour before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 2 months.

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